- 1 tablespoon olive oil
- 1/2 cup shallots, diced
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 cups heavy cream
- 1/4 cup Parmesan, grated
- 2 tablespoons chopped fresh chives
- Freshly ground black pepper
- 1 cup rice, regular or instant, cooked according to package directions
Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.