Chicken with Rice

2 or 3 boneless skinless chicken breasts
1-quart chicken broth
4 cups instant rice
1 large onion
3 carrots
3 celery stalks
½ cup heavy cream (or one turn of the pot)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 Knorr® Chicken Bouillon
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot

Wooden spoon

Chop onion, carrots, and celery.  Melt butter and oil in a Dutch oven under medium-high heat.  Add onion, carrots, and celery to the pot, stirring intermittently with a wooden spoon to coat vegetables with oil and to ensure vegetables cook evenly. Cook vegetables until onions are translucent. Add chicken broth, bouillon, parsley, garlic powder, salt and pepper to the pot. Bring to boil, add chicken, then cover and reduce to a simmer for 20 minutes.  Remove chicken from pot and place on a plate. Tent chicken with aluminum foil and allow the chicken to rest for 10 minutes (leave broth covered and under a low simmer). Cut chicken into thin bite-size pieces. Put cut chicken back in the pot and bring back up to a boil. Add heavy cream and instant rice to the pot. Stir gently, cover pot, and then turn off the heat and leave covered for 5 minutes.