Boil the rice in salted water. Cook on low heat for 30 minutes.

White mushrooms (I have frozen) small size boil in salted water for 3-5 minutes, constantly removing the foam. After a time, drain mushrooms in a sieve and drain off the water.

While the mushrooms cook, make the fillet. Season with salt, freshly ground pink pepper and finely chopped garlic. All the spices thoroughly rubbed into the meat. Fry fillets in vegetable oil for 5-7 minutes on each side. Take the time to flip the fillets, let appear a beautiful crust, and then flip. So fillets will turn out Golden on the outside and juicy on the inside.

Boiled mushrooms and fry in a pan with a small amount of vegetable oil over medium heat until complete evaporation of moisture and the appearance of a beautiful colour. Then add the mushrooms finely chopped onion, butter, coriander (just a little bit, don't overdo it) and 2 cloves of garlic. Garlic without peeling it, just crush it with a knife. Fry until the onions are transparent.

When the mushrooms are almost ready, add the flour, and mix well. Pour into the pan of warm cream (to pre-heat them in the microwave), bring to boil and reduce the heat to minimum (the cream should not boil). Sprinkle with salt (do not forget that the mushrooms we boiled in salted water) and pepper to taste (for this dish perfect white, ground pepper), add the chopped parsley (dill for this dish, in my opinion, bluff). Cook another couple of minutes and try, if necessary, it needs more salt.

Rice from the bag and place on a plate. Chicken fillet cut into slices, lay near the rice, generously pour sauce on top and add some freshly ground pink pepper.