Ingredients
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2 tablespoons olive oil
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3 tablespoons butter
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2 boneless skinless chicken breasts, cut 1 inch pieces
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3 garlic cloves, minced
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2 shallots, minced
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1/4 cup sweet onion, finely diced
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1/2 cup dry white wine
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1 1/2 teaspoons Dijon mustard, coarse
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1/4 cup parmesan cheese, freshly grated
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1/8 cup pecorino cheese, freshly grated
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1 cup heavy whipping cream
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1 teaspoon sugar, white
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1/8 cup black olives, sliced
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1/4 teaspoon salt
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1/4-1/2 teaspoon black pepper
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1/4 teaspoon dried thyme
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1/3 cup fresh asparagus, 1 inch pieces
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3 cups cooked long-grain rice (I use Jasmine rice)
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1/2 cup canned diced tomato, drained
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1/4 cup canned mushroom, sliced
Instructions
- Heat the olive oil and butter in pan over medium heat, add the garlic, shallot, sweet onion and mushrooms and stir for 2 - 3 minutes.
- Now add the chicken pieces, cook for 5 - 7 minutes, stirring until chicken is no longer pink. Remove mixture and set aside until needed.
- Pour the wine into the same skillet and allowing it to simmer for 2 minutes then add the mustard, both cheeses and the whipping cream and stir until the cheese melts, then reduce the heat and simmer for 3 - 5 minutes.
- Add the chicken mixture, tomatoes, sugar, black olives, salt, pepper and thyme into the cream mixture and simmer for 5 minutes.
- Put the asparagus in salted boiling water for 2 - 3 minutes, drain and add the asparagus to the creamed chicken mixture, mixing well.
- Serve on top of hot steamed rice.