Ingredients

- 1 chicken breast

- 1/2 onion

- 300g of mushrooms

- italian parsley, chopped

- olive oil

- 1-2 cups of whipping cream

- 1 cup of chicken broth

- 1 cup of basmati rice

- salt and pepper

Warm up 2 tablespoons of oilve oil in a pan and sweat the diced onion. Wash the mushrooms.

Chop 200g of mushrooms and add them in the pan. Add the italian parsely.

Let the mushrooms release their water and let it evaporate stirring constantly. Season with salt and pepper.

Meanwhile cut the chicken breast in small and thin pieces. Add them in the pan and stir.

When the chicken starts to get white add 1 cup of boiling water and add chicken stock to taste (or add 1 cup of boiling chicken broth)

Bring to simmer and stir for 3 minutes. Then add 1 or 2 cups of whipping cream. I whould say, start whit one, if it get thick soon add a bit more.

Bring to simmer again and cook for 5 minutes until the chicken is cooked and the sauce starts to become dense. Serve in a plate.

Serve warm with a cup of basmati rice on top.
To cook the rice follow the istruction on your rice packaging or you can cook it with a safe italian way: bring to boil some salty water, add the rice and cook tasting it until ready. Strain and serve.