• 3 tbsp. butter • 3 cloves garlic, minced • 8 oz. baby bella mushrooms, sliced • 1 yellow onion, chopped • 3 large carrots, sliced into ¼″ rounds • 2 stalks celery, chopped • 1 tbsp. fresh thyme leaves • ¼ cup all-purpose flour • 4 cups low-sodium chicken broth • 1 cup milk • 1 cup basmati or jasmine rice • 2 boneless, skinless chicken breasts
Directions —
• In a large pot or Dutch oven, melt the butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 3-4 minutes, then add garlic and thyme; stir until fragrant, about 1 minute. Season generously with salt and pepper.
• Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk; season with salt and pepper to taste. Add rice and bring to a simmer, until rice is tender and chicken is cooked through.