This is a classic pot dish that you can make whenever you are craving something especially delicious. Made with a creamy sauce, this is a dish that will not disappoint.
- Yield: 3 Servings
- Preparation Time: 1 Hour
- 8 ounces of chicken breasts, boneless, skinless and chopped
- Dash of salt and black pepper
- 2 Tablespoons of extra virgin olive oil
- ½ cup of shallot, chopped
- ¼ cup of dried white wine
- 3 cups of broccoli florets
- 1½ cups of chicken stock
- 4 sprigs of thyme, chopped
- ½ cup of white rice
- ¼ cup of heavy whipping cream
- 3 ounces of Gruyere cheese, shredded
How to Make It
- In a pot set over medium heat, add in the olive oil. Cook for 8 to 10 minutes or until browned. Season with a dash of salt and black pepper. Transfer onto a plate and set aside.
- Add in the chopped shallot. Cook for 1 minute.
- Add in the dried white wine. Deglaze the bottom of the pot. Add in the broccoli florets. Cook for 5 minutes or until soft.
- Add in the chicken stock and chopped thyme. Increase the heat to high and allow to come to a boil. Add in the white rice and stir well to mix. Lower the heat to low and cook for 20 to 25 minutes or until soft.
- Add the chicken back into the pot. Stir well to incorporate.
- Add in the heavy whipping cream and shredded Gruyere cheese. Stir well to mix. Remove from heat. Serve immediately.