One Pot Creamy Chicken with Mushroom and Leek Rice

One Pot Creamy Chicken with Mushroom and Leek Rice 1 tbsp olive oil 3 lb chicken breasts boneless and skinless cut into long strips, about 1 salt and pepper to taste 2 tbsp butter 2 leeks sliced or chopped 2 cups mushrooms chopped 1/4 cup white wine 1 cup heavy cream 1 cup long grain rice 2 cups chicken broth 2 tbsp fresh parsley chopped for garnish Heat the olive oil in a large skillet or saucepan over medium high heat. Season the chicken pieces with salt and pepper and add to skillet. Cook on each side for about 3 minutes per side or until golden brown. Remove chicken from skillet and set aside. Add the butter to the same skillet and melt. Once the butter has melted and is hot, add the leeks and mushrooms and cook for about 5 minutes until the leeks are soft. Season with salt and pepper. Add the wine, heavy cream, rice and chicken broth to the saucepan. Taste for seasoning and adjust as necessary. Stir everything together, cover with a lid and cook for 15 minutes on medium heat. Add the chicken back to the pan, cover and cook for another 5 or 10 minutes or until the rice is cooked and has absorbed most of the liquid Garnish with parsley and serve. Recipe Notes