Hunter’s rice with gratinated chicken

Ingredients

• 2 chicken breasts
• 200 g of rice (2 bags of rice)
• 1 large onion
• 250 g of mushrooms
• 1 tablespoon of chopped parsley
• 50 g of grated yellow cheese
• 1 cube of vegetable stock
• 250 ml of cream
• 70 g of butter
• 1 tablespoon of Hunter’s seasoning
• salt

Finely chop the onion and sauté it in hot fat, without browning it.

Clean and chop the mushrooms, then add them to the onions and cook over low heat until they are tender.

Cut the chicken into small pieces, season them with salt, coat them with a hunter’s seasoning, and then dredge them in butter.

Cook the rice in a broth made with the cube, drain it, and mix it with 2 tablespoons of butter.

Mix the meat, rice, and mushrooms together.

Pour the everything into a buttered gratin dish. Top with the mixture of cream, grated cheese, and parsley, then cover with cold butter pieces.

Bake for approximately 1 hour in a well-preheated oven.