Instructions:
- Cook the rice according to package directions (1 part rice to 2 parts water). Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes. Keep warm.
- Lightly pound chicken breasts to an even thickness (about ¾ inch). Season generously on both sides with salt, pepper, and paprika.
- Heat 2 Tbsp oil and 2 Tbsp butter in a large, deep skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken and set aside on a plate; tent loosely with foil.
- Reduce heat to medium. Add the remaining 2 Tbsp of butter to the pan drippings. Add onions and mushrooms (if using); sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables. Whisk constantly for 1–2 minutes to cook out the raw flour taste, forming a roux.
- Slowly whisk in the chicken stock, scraping up any browned bits (fond) from the bottom of the pan. Add Worcestershire sauce and thyme. Bring to a simmer and whisk until the sauce thickens slightly.
- Reduce heat to low. Stir in the heavy cream. Taste the sauce and adjust salt and pepper as needed.
- Return the seared chicken breasts to the sauce. Spoon sauce over the top. Cover the skillet and let it gently simmer on low for 5–8 minutes to allow the chicken to absorb the sauce flavour.
- Serve immediately over generous mounds of fluffy rice.