Chicken with mushrooms, peas and rice

Ingredients

For 1 serving

• Chicken breast140 g
• Button mushrooms120 g
• Peas100 g
• Onion30 g
• White rice60 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: April – June

Method

1. Bring a pan of water to the boil, salt it and cook the rice for 14 minutes, until al dente; drain.
2. Meanwhile peel and chop the onion, wipe the button mushrooms with a damp cloth and slice them, and cut the chicken breast into roughly 2 cm cubes.
3. Heat the oil in a wide frying pan over medium heat and cook the onion for 3 minutes, until translucent; add the mushrooms, peas and a pinch of salt and cook for 8 minutes, stirring, until the mushrooms are golden and the peas tender; add a splash of water if it sticks.
4. Turn up the heat, add the chicken and cook for 6 minutes, stirring, until white inside and lightly golden; season with salt and pepper.
5. Turn off the heat, finish with chopped parsley and serve with the rice.