Chicken breast with mushroom sauce served on black rice is an easy and smooth dish for mushroom lovers. Plus, the healthy properties of black rice are extraordinary!
Look at that nice black n white rice dish! This precious black rice turns into dark shades of purple when done right. Not only is it super healthy rice, but it’s also just so pretty on a plate and contrasts perfectly with any cream sauce. This Chicken breast with mushroom sauce is a shout-out to any mushroom lover out there. I personally disliked mushrooms as a kid. I believe it was mostly the squeaky texture that repulsed me. Today, strangely all the stuff I used to dislike as a kid are some of my favourites; like olives, strong cheeses, mushrooms, fish, etc. Strange how our taste develops into something completely different.
I like to explore more variations of rice, flour and pasta types. Especially if it’s a more healthy version and contains plenty of fibres. This dark rice used to be eaten only by the emperors, it was for the common folks “forbidden” rice. Nowadays, gladly things change! We can get it easily in many stores although still harder to find than brown rice. Did you know that white rice had the least nutrients, fibres, vitamins, etc. than the other colours? But what about brown, red and black?
Well, those 3 colours keep their top layers which contain most of the fibres, proteins, etc. In other words that’s where all the goodies lie… while white rice is naked, higher in sugar and treated in such a way that it can be preserved longer than coloured rice. Brown rice, for example, lasts about 6 months on shelves, while white rice stays good for 3 to 4 years.
What really makes black rice better than brown and red ones? It’s an antioxidant called anthocyanin, found also in blueberries and purple cauliflower which gives it the purplish colour to the rice and is also a powerful antioxidant. Not only is it a potent antioxidant put highly probable to give anti-inflammatory, anti-viral and anti-cancer benefits (currently researched). Its flavour is nuttier and firmer than white rice which can make it slightly a challenge to overcome for some but personally I like my rice to be crunchier and nuttier. So if you are like me… looking for ways to eat healthier, black rice is a great way to start! Its only problem is… it takes quite a long time to cook (1 hour), so plan ahead!
The Mushroom Sauce
This recipe uses Shiitake mushrooms but it could be button mushrooms or whatever type you prefer. Thanks to globalization those are pretty much in every supermarket nowadays. I know many use them only in Asian meals but I implore you to replace those button mushrooms with the Asian variety… they are in my opinion simply tastier and firmer in texture. They have an extra woody flavour to them that goes perfectly with the nutty rice taste. Don’t forget to remove the stem, they will give your dish a great umami flavour.
Other Mushroom Recipes
So let’s make this easy, tasty and filled antioxidant dish!
Chicken Breast with Mushroom Sauce
- 300 g black rice
- 2 chicken breasts
- 300 g shiitake mushroom (or button)
- 300 ml cream
- 3 garlic cloves (finely chopped)
- 2 tbsp olive oil
- 1/2 tsp thyme
- salt and pepper
- Start by cooking the black rice following the package instructions; about 1 hour.
- Add a touch of olive oil, salt and pepper to the chicken breast.
- …30 minutes before the end of cooking the rice… Cook the chicken breast in the oven at 180°C (350F) for 25 minutes.
- …15 minutes before the end of cooking the rice… Add the sliced shiitakes to a big pan with some olive oil and salt, medium-high heat, let the mushrooms loose all their water (about 5 minutes).
- Add the minced garlic, cook an extra minute.
- Lower the heat to medium-low and add the cream, thyme, nutmeg, salt and pepper.
- Cook until warm and take off the fire.
- Slice the chicken into thick slices, add to the black rice and cover with the mushroom sauce with extra fresh thyme as toppings.