2½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces
2 Tbsp unsalted butter
½ cup diced onion
½ cup diced celery
1 bay leaf
8 oz baby bella mushrooms, sliced
½ tsp salt
2 cloves garlic, minced
½ cup dry white wine
4 cups (32 oz) low-sodium chicken broth
2 (8.8 oz) pouches wild rice blend rice, microwaved according to pkg directions
1½ cups fat-free milk
½ cup half-and-half
Instructions
Add flour and ½ teaspoon pepper to a large bowl; whisk well. Add the diced chicken and toss to coat.
In a large Dutch oven or heavy-bottomed pot, heat butter over medium-high heat. Once melted and hot, add the onion, celery, and bay leaf. Saute until vegetables are tender, about 5 minutes.
Add the mushrooms and salt; stir and cook until mushrooms are tender, about 5 minutes. Add garlic and saute for 30-60 seconds or until fragrant.
Add the chicken, discarding any excess flour. Cook, stirring occasionally, until chicken is lightly browned, about 4-5 minutes (does not need to be cooked through).
Add wine and cook until evaporated, about 1-2 minutes. Stir in broth and bring to a simmer. Reduce heat to medium-low and allow to simmer gently for 10 minutes.
Stir in the cooked rice, milk, and half-and-half. Simmer, stirring occasionally, for 20 minutes. Season with remaining ½ teaspoon pepper. Discard bay leaf and serve hot.
Notes
Recipe ever so slightly adapted from Magnolia Table