3-4 chicken breasts (I used boneless)
2 cups wild rice, cooked to package directions
1 cup sour cream
1/4 cup chicken broth
8 oz fresh mushrooms, sliced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Start with cooking the wild rice to package directions. The rice I used takes nearly an hour to fully cook. When the rice has about 25 minutes left – salt, pepper, and put the paprika on each side of the chicken breasts. Place them in a large skillet over medium heat and cook each side until no longer pink (about 3-4 minutes a side). Slice up the mushrooms and mix the chicken broth with the sour cream. When the chicken is cooked on both sides, turn down the heat to low and add the sour cream mixture and mushrooms. Place a lid over top and let it simmer for 15-20 minutes. Serve the chicken and sauce over the wild rice and serve immediately!.
Such an easy meal for a night when you have little time.