This delicious dish of Chicken Paupiettes with Creamy Olive and Mushroom Sauce and Rice and Potato Gratin will make a wonderful main course. The rich sauce is full of flavour and the gratin adds a great texture to the dish.
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into 1 inch pieces
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms
- 1/2 cup pitted black olives, chopped
- 1/4 cup white wine
- 1/2 cup heavy cream
- Salt and pepper to taste
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned. Add the onion, garlic, mushrooms and olives and cook for an additional 3-4 minutes until vegetables are tender. Pour in the white wine and simmer for 2-3 minutes until liquid has reduced by half. Add the cream, salt and pepper and simmer for an additional 3-4 minutes until sauce has thickened.
- 2 cups cooked long grain rice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 3 cups peeled and cubed potatoes
- 1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch square baking dish.Combine cooked rice, thyme, nutmeg, potatoes, cheese in a bowl. Spoon half of the mixture into prepared baking dish. Spread chicken paupiette mixture over potato layer, then top with remaining rice mixture. Bake for 30 minutes or until potatoes are tender.