Ingredients

• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 1 lb Boneless, Skinless Chicken Breasts or Thighs
• 1 1/2 cups Diced Onions
• 2 Garlic Cloves minced
• 1/4 cup Dry White Wine like Sauvignon Blanc or Chardonnay
• 8 oz Cremini Mushrooms sliced
• 1 Bay Leaf
• 1 Tbsp Minced Fresh Parsley (1 tsp dry)
• 1 Tbsp Minced Fresh Tarragon (1 tsp dry)
• 2 cup Hulled Millet
• 4 cups Chicken Broth
• 1 tsp Salt or to taste
• 1/2 cup Cream
• Fresh Chives minced
• Salt and Pepper to taste

Instructions

1. Set Philips Multi Cooker to Brown/Saute and program for a 20 minute cook time. Let heat for 3 minutes (until 17 minutes remaining). Meanwhile, season chicken with salt and pepper, as desired.
2. Place butter and olive oil in cooking pot; let heat and allow butter to foam and then subside, about 2 minutes (15 minutes remaining). Add onion and garlic and saute until soft, about 5 minutes (10 minutes remaining). Deglaze with wine, letting the wine cook off until the pot is almost dry again, about 2 more minutes (8 minutes remaining). Add mushrooms and cook until they begin to release their juices while the timer counts down to zero.
3. Add herbs, millet, broth and salt and stir well. Place seasoned chicken on top of the millet and set the Multi Cooker to Soup/Stew for 40 minutes.
4. Once timer has completed the cooking time, test millet and chicken for doneness and add additional time, in 5 minute increments, if needed. Just before serving, stir in cream and garnish with fresh minced chives.