Ingredients

• 1 tablespoon olive oil
• 1/2 cup shallots, diced
• 3 cloves garlic, minced
• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 1/2 cups heavy cream
• 1/4 cup Parmesan, grated
• 2 tablespoons chopped fresh chives
• Salt
• Freshly ground black pepper
• 1 cup rice, regular or instant, cooked according to package directions

Instructions

1. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
2. Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.