Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
This week’s low energy use recipe is a perfect dish for the cool temperatures of fall. This yummy combination of chicken, rice, mushrooms, and fresh sage is a complete meal cooked in one skillet.
All it requires is a little bit of stovetop time, as I’ve kept things simple with the use of microwave-ready rice, making it one of the easiest recipes I’ve created for the Direct Your Dining series.
You really can’t mess this up. Even if you have the heat a little too high and some of the chicken and rice stick to the bottom of the pan, just adding the stock and the cream at the end before the rice should remove any bits stuck on the bottom. And sometimes, those crunchy browned bits off the bottom make the dish extra tasty!
The sage is the star of the dish. This herb is hard to find year-round, but it’s always available around Thanksgiving and Christmas. While it’s usually featured in a classic Thanksgiving stuffing or turkey, it also works with most poultry dishes (like today’s ground chicken).
Even though the instructions say you can use any type of mushroom, I prefer to use a combination of mini Portobello mushrooms and shitake mushrooms with my chicken and rice. That being said, button mushrooms and full-sized Portobello mushrooms are excellent, or you can use whatever’s available at your local grocery store (though it’s best to use what’s in season to maximize the flavor).
To save time and energy for today’s recipe, I opted to use microwave rice – you know, the type that takes around 90 seconds per bag to cook in the microwave per bag. Sure, you can always use the rice cooker for this recipe, as it is a low energy use appliance, but for optimum ease, time savings, and energy savings, try to grab 2 or 3 bags of microwave rice at the store. Today’s photos feature a combination of 3 types of rice, but you can use whatever type(s) of rice you like best.
Creamy Chicken and Rice with Mushrooms
- 1 lb. Ground white meat chicken
- 1 ½ c. Chopped mushrooms (any kind)
- 2/3 c. Diced sweet yellow onion
- 1 tbsp. Fresh chopped sage
- ½ tbsp. Fresh chopped oregano leaves
- 4 tbsp. Butter
- 1 tbsp. Lemon juice
- 1 tbsp. Flour
- ½ tsp. Sea salt
- ½ tsp. Garlic Powder
- ¼ tsp. Black pepper
- ¼ tsp. Paprika
- ¼ c. Chicken stock
- ¼ c. Heavy cream
- 16 oz. Microwave ready rice
- Parmesan cheese and parsley to garnish
1) Prepare the ingredients as directed.
2) Heat a large cast-iron skillet or non-stick skillet over medium heat for 2 minutes. Add 3 tablespoons of the butter and let it melt. Once melted, add the mushrooms and onions to the skillet and sauté for 3 minutes.
3) Add the fresh sage and oregano and continue to sauté for 2 more minutes.
4) Add the flour, salt, pepper, paprika, and garlic powder to the skillet and toss everything to coat.
5) Move the mushroom mix to one side of the pan and melt the remaining butter on the open section.
6) Add the ground chicken on top of the melted butter and brown on each side. Slowly break chicken apart and mix in with mushroom mix until all combined and chicken is cooked through.
7) Add the chicken stock, cream, and lemon juice. Stir to combine and then let it reduce for 2-3 minutes until sauce thickens. While waiting, prepare your rice in the microwave by following the directions on the bag(s).
8) Turn the heat off, mix in the rice, and stir thoroughly.
9) Sprinkle the top with some parsley and parmesan cheese. Serve.
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan