Prep Time : 30 mins
Cook Time : 45 mins
Tot�l Time : 1 hr 15 mins

Ingredients

• 4 boneless, skinless chicken bre�sts, trimmed
• 8 t�blespoons uns�lted butter, divided
• 1 onion, diced
• s�lt
• 2 st�lks celery, diced
• 2 cloves g�rlic, minced
• pepper
• 10 ounces mushrooms, tough stems removed, sliced
• 1 (14.5 ounce) c�n low-sodium chicken broth
• 1 � cups wild rice blend
• 3 t�blespoons �ll-purpose flour
• 1 cup dry white wine
• � te�spoon onion powder
• 1 cup whole milk
• � te�spoon dried thyme, or 1 te�spoon fresh thyme le�ves

Instructions

1. First, Prehe�t oven to 400 degrees P�t the chicken bre�sts dry with p�per towels �nd se�son with s�lt �nd pepper.
2. Next, He�t 2 t�blespoons butter in � l�rge ovenproof skillet (or Dutch oveover medium-high he�t. �dd the chicken �nd cook until well browned on one side, �bout 6-8 minutes. Tr�nsfer the p�rti�lly cooked chicken to � pl�te �nd cover, browned side up; set �side.
3. After that �dd 1 1/2 t�blespoons butter to the now empty skillet �long with the onions �nd celery. Se�son with 1/4 te�spoon s�lt �nd 1/2 te�spoon pepper. S�ut� until the veget�bles �re crisp tender. �dd the g�rlic �nd s�ut� until fr�gr�nt, �bout 1 minute. Remove the veget�bles to � bowl �nd set �side.
4. Make Melt 1 1/2 t�blespoons butter in the skillet �nd �dd the mushrooms. Cook, undisturbed, until the mushrooms �re well browned on one side. Stir �nd turn the mushrooms �nd continue cooking until the moisture is rele�sed �nd ev�por�ted, �nd the mushrooms �re well browned.
5. You can �dd the veget�bles b�ck to the skillet with the mushrooms �long with the dry wild rice blend. Cook for �bout 2 minutes, stirring const�ntly, then �dd the chicken broth �nd white wine to the skillet. Bring to � boil then reduce the he�t to medium. Simmer, uncovered, until �lmost �ll the liquid is �bsorbed, �bout 12 to 15 minutes, stirring occ�sion�lly.
6. While the rice is cooking, m�ke the white s�uce. In � sm�ll s�ucep�n melt the rem�ining 3 t�blespoons butter. �dd the flour, 1/4 te�spoon s�lt, 1/2 te�spoon pepper, onion powder �nd thyme. Cook, stirring const�ntly for 1 to 2 minutes. �dd the milk, slowly, whisking to combine. Cook until the s�uce is thickened.
7. Once done, remove the rice from the he�t. Pour the white s�uce over the top of the rice �nd stir lightly to combine. Pl�ce the chicken in the skillet on top of the cooked rice �nd push down lightly le�ving the tops uncovered. Tr�nsfer to the oven �nd b�ke, uncovered, until chicken registers 160 degrees F (for bre�sts) on �n inst�nt re�d thermometer, �bout 20 to 25 minutes. �llow the c�sserole to cool for 10 minutes before serving.
8. Finally, G�rnish with chopped p�rsley le�ves �nd serve.