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    Servings: Not specified

    Directions

    Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper. Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

    Ingredients
    • 1 tablespoon olive oil
    • 1/2 cup shallots, diced
    • 3 cloves garlic, minced
    • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 1 1/2 cups heavy cream
    • 1/4 cup Parmesan, grated
    • 2 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper
    • 1 cup rice, regular or instant, cooked according to package directions

    Parsed from recipe text (no separate ingredient records).
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