Chicken with mushrooms and basmati rice

Peel the onion and cut it into small dice. Set it aside in a bowl.

Crush the garlic clove with the flat of the knife to peel it, then mince it finely.

Cut the chicken breasts into pieces of about 2 cm. Season lightly with salt and pepper.

Quickly brush the mushrooms to remove the dirt, then cut them into thick slices.

Heat the olive oil in the nonstick skillet over medium heat. Add the onion and garlic and cook for 2 min without letting them brown.

Add the chicken pieces to the skillet. Brown for 5 min over medium heat, stirring often.

Stir the mushrooms into the skillet with the chicken. Cook for 5 min over medium heat, stirring now and then.

Turn the heat down to low, add the crème fraîche, and season with salt and pepper to taste. Simmer for 3 min, stirring.

While the chicken simmers, bring 30 cl of water to a boil in the saucepan. Add the basmati rice, cover and cook for 10 min over low heat. Turn off the heat and let it rest, covered, for 5 min.

Divide the rice among the plates and spoon the chicken and mushroom sauce over it.