INGREDIENTS
4
Chicken breasts (1 1/2 to 2 lbs), boneless skinless
8 oz
Baby bella or button mushrooms
2
Bay leaves
4
Carrots chopped on the thicker side 1/2 inch, large
5 cloves
Garlic
1/3 cup
Italian parsley
1
Onion, large
1 1/2 cups
Chicken stock
1 cup
Jasmine rice
1 tsp
Salt
2 tbsp
Olive oil
1 cup
White wine, dry