Date: 21 Nov 2014 Author: Jacqui Categories: Food, Main Dishes 0


This definitely has to be the quickest but certainly one of the tastiest of dishes to prepare! A perfect standby when you are in a hurry and want to prepare something fast. If you prepare the ingredients, you can easily make the sauce whilst the rice is boiling!


(Serves 2)

  • 1/2 large chicken breast, cut into small cubes
  • 1 cup fresh cream (approx) or 200ml carton panna
  • 1/4 cup white wine
  • 1 garlic clove, minced
  • 8 to 10 mushrooms, sliced
  • 2 tsp dried tarragon
  • 1/2 tsp gluten free chicken stock powder
  • Chilli flakes (optional)
  • 1tsp Dijon Mustard
  • Salt & Pepper
  • Freshly chopped parsley
  • Rice to serve


Start by putting the rice to boil.

In a little oil, sauté the onion and garlic until soft, add the cubed chicken breast and cook for about 3 minutes until they are done. Add the mushrooms, cook for a few more minutes and then add the white wine, followed by the stock powder, Chilli flakes if using and the tarragon, combining all. Finally pour in the fresh cream and the teaspoon of mustard, giving a good stir. Season and cook until cream is heated through.

Drain the rice, plate, top with the sauce, and sprinkle with freshly chopped parsley.

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