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Our next monthly winter delivery is Tues, Feb 7. The order deadline is 8AM Monday.

Creamy Mushroom Sage Chicken and Rice Skillet

The flavor of fresh sage leaves complements the mushrooms in this comforting chicken and rice skillet.

Creamy Mushroom Sage Chicken and Rice Skillet

  • 1 cup rice
  • 3 T. butter or oil
  • 6-8 oz chopped mushrooms (I used chestnut mushrooms but any variety would work)
  • 1 chopped onion
  • 1 minced garlic clove or 1 tsp minced garlic (see my time saving trick for garlic here)
  • Handful of minced fresh sage leaves
  • 1 T. flour
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1/8 tsp pepper
  • 8 oz. pre-cooked chicken

Cook rice in water according to your preferred method.

Meanwhile, heat 2 T. butter or oil in a large skillet.  Add mushrooms and onions and saute until the onions are translucent.  Add garlic and sage leaves and saute briefly until fragrant.  Add remaining 1 T. butter and 1 T. flour and cook for about 1 minute.  Whisk in the milk, salt, and pepper, and cook until thickened.  

When the rice is done, add it to the skillet along with the pre-cooked chicken.  Top with parmesan cheese and serve.

Makes about 4-5 servings.

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