Bring a medium pot with wild rice and 1 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. If water remains after 23 minutes, keep cooking, 5 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

Peel and chop shallot. Coarsely chop mushrooms. Stem and coarsely chop parsley. Pat chicken dry. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even thickness. Feel free to use a disposable gallon-size bag instead of wrap. Remove plastic wrap. Season chicken on both sides with a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

Return pan used to cook chicken to medium heat. Add butter to hot pan and melt. Once butter is melted, add shallot and stir occasionally until tender, 2-4 minutes. Stir in mushrooms, demi-glace, mustard, half the parsley (reserve remaining for garnish), ½ cup water, and a pinch of pepper. Bring to a simmer. Once simmering, stir occasionally until mushrooms are tender, 5-7 minutes. If sauce is too dry, add additional 1-2 Tbsp. water. Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining parsley. Bon appétit!