1lb chicken breast or thighs, cut into 1-inch cubes
8 oz package baby bella mushrooms, chopped
3 cloves garlic, minced
1/2 yellow onion, diced
1 tbsp butter
2 cups beef broth
1 1/2 tbsp flour
1/2 tsp Worcestershire sauce
1/2 tsp dried parsley
Salt and pepper, to taste
Directions:
Cook rice according to package instructions. Set aside.
In a large non-stick skillet, heat 1 tbsp oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
In the same skillet, add the butter and onions. Allow the onions to cook for about 5 minutes and then add the mushrooms and garlic. Saute for an additional 5 minutes until the veggies are softened.
Turn the heat down to medium and add the flour to the skillet and mix to coat the veggies. Slowly mix in the beef broth, mixing frequently. Add the Worcestershire sauce and parsley. Allow to cook for about 5 minutes to allow the sauce to thicken.
Add the cooked rice and chicken and mix well to combine.
