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Categories:
chicken rice thyme mushrooms celery carrots onion butter flour chicken sherry cream nutmeg salt ground pepper
Viewed: 78 - Published at: 9 years agoIngredients
- 4 cup Chicken Stock
- 1/2 cup Wild Rice
- 1/4 tsp Thyme leaves (ground)
- 6 oz Sliced Mushrooms
- 2 large Celery Stalks (Diced)
- 4 Slender Carrots (Diced)
- 1 medium Onion (Sweet - Diced)
- 2 tbsp Unsalted Butter
- 2 tbsp Flour
- 1 large Chicken Breast ( Small Cubed)
- 1/4 cup Dry Sherry
- 1 cup Heavy Whipping Cream
- 1 dash Nutmeg
- 1 dash Sea Salt
- 1 dash ground pepper
Method
- Place chicken stock and wild rice in pressure cooker and bring to full pressure for 20 minutes.
- Release pressure and add carrots, celery, onion and chicken to pressure cooker and bring to full pressure for 3 minutes.
- Soften butter and mix with flour until paste forms.
- Add sherry and butter/flour mix to mushrooms.
- Add mushroom mix to pressure cooker and heat over medium until mushrooms cooked (3-5 mins).
- Do not place lid on pressure cooker.
- Add heavy whipping cream and mix.
- Season with nutmeg, sea salt and pepper to taste.
