A delightful dish combining tender chicken, earthy mushrooms, and creamy sauce served over fluffy rice.
Bring the chicken stock to a boil in a saucepan, then add the rice. Cover and simmer on low heat until the rice is tender and the liquid is absorbed.
For fluffier rice, let it rest covered for 5 minutes after cooking.
Heat olive oil in a frying pan over medium heat. Cook the chicken until golden on both sides and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, sauté the mushrooms, onion, and thyme until softened.
Stir occasionally to prevent sticking.
Mix cornflour with a small amount of chicken stock until smooth, then add to the pan with the remaining stock. Stir until the sauce thickens.
Ensure the cornflour is fully dissolved to avoid lumps.
Add the green beans and cooked chicken back to the pan. Stir in the sour cream and cook until heated through.
Adjust seasoning with salt and pepper to taste.
Serve the chicken and mushroom mixture over the cooked rice.
Garnish with fresh thyme for a touch of elegance.
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