Velvety Mushroom & Artichoke Sauce over Basil Chicken with Saffron Scented Rice

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Velvety Mushroom & Artichoke Sauce over Basil Chicken with Saffron Scented Rice
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4
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About this Recipe

Fresh sweet basil chicken smothered in a rich and creamy mushroom and artichoke sauce served with brilliant fluffy saffron rice.

Ingredients

BASIL CHICKEN:
3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite size pieces
1 tbsp (15 mL) Olive oil
3 tbsp (45 mL) Chopped fresh basil
2 tbsp (30 mL) Hot Dijon mustard
1 Lemon, juiced
Salt and pepper
MUSHROOM & ARTICHOKE SAUCE:
2 tbsp (30 mL) Butter
1 tbsp (15 mL) Olive oil
1 Pkg Mushrooms, sliced (8 oz)
1/2 cup (175 mL) Chicken broth
8 oz Spreadable cream cheese
1 (14 oz/398 mL) Can artichoke hearts, roughly chopped
1 tbsp (15 mL) Lemon juice
Pinch Cayenne pepper
SAFFRON SCENTED RICE:
2 cups (500 mL) Basmati rice, rinsed
4 cups (1 L) Chicken broth
1/2 tsp (2 mL) Turmeric
5-6 Saffron threads
1 tsp (5 mL) Lemon juice

Directions

BASIL CHICKEN:
COMBINE chicken with all other marinade ingredients in a large re-sealable freezer bag. Refrigerate for at least 15 minutes up to 4 hrs.

HEAT a large skillet over medium heat. Add chicken and cook for 9-10 minutes or until slightly brown and the internal temperature has reached 165˚F (74˚C). Remove from the pan and set aside. Wipe pan out with paper towel.

MUSHROOM & ARTICHOKE SAUCE:
HEAT butter and oil in the same pan over medium heat. Add mushrooms, onions and garlic. Sauté until soft, about 4-5 minutes. Stir in chicken broth and cream cheese. Cook, stirring constantly for 2-3 minutes or until cream cheese melts. Add artichoke hearts and lemon juice. Reduce to low and cook 2 minutes or until mixture is hot. Season with salt and pepper. Add chicken to the sauce and stir to combine.

SAFFRON SCENTED RICE:
PLACE rice in a large strainer and rinse thoroughly under cold water. Set aside to drain. Combine broth, turmeric, saffron and lemon juice in a saucepan. Bring to a boil. Add rice to broth mixture and reduce heat to low. Cover and cook, without disturbing for 15 minutes. Remove from heat and allow to stand 5 minutes. Fluff with a fork and serve.

Notes

Serve chicken and sauce over saffron scented rice.

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