Main courses

1. Prepare the basmati rice according to the instructions on the packet.
2. Peel and finely chop the onion. Clean the mushrooms and slice them. Dice the chicken breast.
3. Pour 1 tablespoon of oil into a frying pan and sweat the onion for 4 minutes until translucent. Add the mushroom and fry for a few minutes until cooked. Remove the onion and mushrooms from the pan and set aside.
4. In the same pan, brown the chicken cubes in 1 tablespoon of oil over a high heat for 4 minutes, stirring frequently. Add the onion and mushrooms, pour in the stock and reduce for 4 minutes.
5. Finally add the EKABE thick cream, season with salt and pepper and reduce again.
6. Arrange the chicken supreme with its creamy mushroom sauce in the centre of the plates and surround with basmati rice. Garnish with the chopped chives.

Tips: 

For a tangier sauce, make it with ½ stock – ½ white wine.
For an attractive presentation, use a small cookie cutter or a small oiled bowl to turn out the rice.