Preheat oven to 350 degrees. Season both sides of chicken breasts with salt and pepper.
Melt 2 tablespoons butter in a large cast iron skillet. Add chicken to the pan. Cook for 3 minutes on each side or until nicely browned. Chicken will not be fully cooked. Remove to a plate, set aside.
Add additional tablespoon of butter to the pan. Saute shallots for 2 minutes. Add garlic, saute one minute. Add mushrooms and allow to sweat down for 2-3 minutes, reducing approximately half in size.
Add sherry, scraping up browned bits from the bottom of the pan (deglazing). Allow mixture to cook down and liquid to absorb into the mixture. When liquid is almost gone, about 5 minutes, spoon into a bowl and set aside. A small amount of liquid remaining is fine.
Whisk together 1/2 cup chicken broth with cornstarch, set aside.
Add chicken broth and cornstarch mix to the hot skillet, slowly stir in cornstarch/water mixture. Increase heat until mixture comes to a simmer.
Add long grain wild rice and seasoning packet to the skillet. Continue to cook for 4 minutes. Stir in parsley and sage. Turn off heat. Add frozen peas, stir.
Return chicken to the skillet, nestling it in the rice. Place into the oven and bake for 30 minutes.
Remove skillet and top with sliced toasted almonds.
If you've tried this recipe, come back and let us know how it was!
You can also substitute white rice. Brown rice does not work well because it requires so much additional water. Do not use instant or minute rice.