Chicken in Cream Sauce over Happy Rice

This is a recipe from my Susan Branch Autumn cookbook. I love this cookbook! If you love the fall this is a great cookbook to have.

Chicken in Cream Sauce

Serves 4-6

2 lbs. chicken breasts

1 tsp. dried thyme

1/4 tsp. cayenne

s&p to taste

4 T butter

3 C sliced mushrooms (don't even think about using canned!)

1/3 C minced shallots

1 1/4 C chicken broth

1 C dry white wine

1 C heavy cream

1/3 C chopped parsley

Happy Rice (below)

3 red pears, diced (opt)

1.) Chop chicken into 1 inch pieces, sprinkle with thyme, cayenne, salt and pepper.

2.) Melt 2 T butter in a large skillet; cook chicken over med-high for 3 minutes(or until chicken is just about done).

3.) Add mushrooms and cook 2 minutes more. Remove chicken and mushrooms from skillet and set aside.

4.) Melt remaining 2 T butter and cook shallots for 2 min.

5.) Add broth and wine to pan, bring to a boil, scraping up brown bits from bottom of pan. Simmer 5 minutes.

6.)Add cream, simmer 5 minutes more.

7.)Put chicken and mushrooms back in skillet, add parsley and heat through. Spoon chicken over happy rice, top with red pears.

Happy Rice

Makes 6 servings

1 1/2 C uncooked rice

1/2 C sliced almonds

1/3 C golden raisins

seeds from a pomegranate (opt.)

1.) Cook rice according to pkg. instructions

2.) When done, stir in all additional ingredients