Chicken and Mushrooms with Brown Rice and Pea Shoot Salad

I just got home from picking up my share and threw this together the other night. The chicken had been thawed already so this went together quickly.
Fair Shares
2 chicken breasts, skin removed and cut lengthwise to make 4 thin portions.
1/4 cup flour, sprinkled on a plate
Mushrooms (I got the fuzzy lion mane ones but any will do) sliced
Olive oil
Balsamic vinegar
Pea shoots
Brown rice
Other Ingredients
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated – you can use any cheese from FS
Salt and pepper
Heat oven to 375 degrees. Bring 1/2 cup rice and 1 cup water to boil and turn heat to simmer and cover. Set timer for 35 minutes. Spray a casserole pan with cooking spray. Pat chicken dry and coat with flour on both sides. Heat a bit of oil in a large skillet and brown chicken for 2-3 minutes on each side. Place chicken in casserole dish. Add mushrooms to pan and sauté for a few minutes. Place mushrooms on top of chicken. Add chicken broth to pan and scrape brown bits. Sprinkle a bit more flour to make a pan gravy. Pour over chicken, sprinkle with cheese, and bake in oven for 15-20 minutes, till done.
While that is cooking, toss pea shoots with a bit of olive oil and balsamic vinegar. I added some shredded purple cabbage and sliced radish for color. Sprinkle with salt and pepper.
Serve chicken over rice with the pea shoot salad.

Connect with Fair Shares