4cupsboneless skinless chicken breastcut into cubes
16oz.white button mushroomssliced
4cupscooked wild rice
2clovesgarlicminced
2large shallotsdiced
1 1/2cupschicken stock
8oz.goat cheese
1/4cuphalf-and-half
4Tbsp.EVOO
2Tbsp.fresh thymeor 1 Tbsp. dried
2Tbsp.fresh rosemaryor 1 Tbsp. dried
1/2cupdry sherry
5oz.fresh spinach leaves
1tsp.salt
Instructions
Heat oil in a large saute pan over medium heat. Brown the chicken in the olive oil and remove to a paper towel-lined plate.
Add garlic and shallots to the pan and saute until soft. Add mushrooms and cook until they are soft and no longer release liquid. Remove to a separate plate and season with salt and pepper.
Add the sherry to the pan and allow to reduce, scraping up any brown bits that are left in the pan. Increase heat to high and add chicken stock, goat cheese and half-and-half. Bring to a boil and let the cheese start to melt.
Reduce heat to low. Add cooked rice, chicken, mushroom mixture, herbs and salt. Simmer until thickened, 5-10 minutes. Before serving, add the spinach leaves and cook until wilted, 2-3 minutes.