Garlic Butter Chicken with Rice and Creamy Mushroom Sauce

1.Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, bring 4 cups of chicken broth or water to a boil. Add the soaked rice, a pinch of salt, and cook according to package instructions until fluffy. Once cooked, remove from heat and let it sit covered.

3.While the rice is cooking, season the chicken breasts with salt and pepper on both sides.

4.In a large skillet, heat 4 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.

5.In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the chopped onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-6 minutes.

6.Pour in the fresh cream and stir well, allowing it to simmer for a few minutes until slightly thickened. Add the shredded cheese and stir until melted and combined. Season with salt and pepper to taste.

7.Slice the cooked chicken breasts and return them to the skillet with the creamy mushroom sauce, allowing them to soak in the flavors for a couple of minutes.

8.To serve, place a generous scoop of fluffy rice on each plate, top with the creamy mushroom sauce and sliced chicken. Garnish with fresh herbs if desired.