Sunny takes advantage of a few store-bought shortcuts, including pre-cooked chicken breasts and microwaveable rice, to make her saucy mushroom and chicken dish!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3a0Gb6qSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Easy Smothered ChickenRECIPE COURTESY OF SUNNY ANDERSONLevel: EasyTotal: 45 minActive: 30 minYield: 4 servingsIngredients3 tablespoons olive oil, plus more if neededTwo 8-ounce containers sliced white button mushrooms 1 sprig fresh thyme 1 medium sweet or white onion, large diced Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard 2 cups beef stock, warmed 4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozenTwo 10-ounce containers microwavable white rice3 tablespoons chopped fresh parsley DirectionsHeat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#SunnyAnderson #TheKitchen #FoodNetwork #SmotheredChickenSunny Anderson's Easy Smothered Chicken | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=VsSei4eFXTo
