Chicken Mushroom Saute With Wild Rice

I consider myself lucky to have a husband who loves nearly all of the same foods as me. However, when it comes to favorites, I prefer veggies and pasta, and he loves chicken and rice best. I am always trying to find ways to make chicken and rice dishes for him, but in ways that I'll enjoy it more too. I'm not much for the method of eating where you have a piece of meat, a starch and a veggie. But that's just because I don't usually care for the piece of meat to begin with.

After yellow rice, Sage's favorite is a long grain and wild rice blend. Everytime I say I am making rice, he asks if it can be wild, and I have to explain to him why wild rice wouldn't go with our Asian or Italian inspired dinner. So, I based this meal around the rice since it had been a while. I know it isn't much to look at, very bland in color, but it was so good! The Strognaff-like sauce it made was on the thin side, but absolutely delicious. Despite it not being thicker, I spooned extra on mine after taking the picture. Most nights we can hardly get our little guy to eat, but because this really only made enough for 2 servings- not 2 plus a toddler- naturally he tore this up and wanted seconds. That's saying a lot- Beckett's got a tiny appetite. This would also be just as yummy as a vegetarian meal. I was enjoying the rice and veggies so much, I gave Sage all of my chicken.

1 tbsp olive oil

sea salt and fresh ground pepper

1 large chicken breast (or 2 smaller ones,) cut into 1 inch pieces

1/2 medium sized onion, chopped

1 stalk of celery, diced

10 large button mushrooms, sliced

1 clove of garlic

1/4 cup of chicken broth

1/4 cup lite sour cream

2 cups cooked, hot long grain and wild rice blend (mine was from a box that had seasonings- garlic, parsley, etc.)

Heat oil in a skillet. Season chicken pieces with salt and pepper, and cook over medium heat until they are white on all sides, but not cooked completely. Remove using a slotted spoon, and set aside. Add onion and celery to pan, cook for 5 minutes. Add mushrooms and garlic, and cook for 3 additional minutes.

Return chicken to pan and add broth. Cover and cook (keeping on medium heat) for about 5 minutes or until chicken is cooked through.

Add a few spoonfuls of broth from the skillet into a small bowl with the sour cream. Mix well, and add to the chicken mixture. Let simmer for a few minutes.

Using a slotted spoon, spoon chicken and vegetables over cooked rice. Add as much of the sauce to plate as desired.