Preheat the oven to 200°C.
Brush the turkey breasts with the olive oil and season generously. Arrange on a baking tray and roast for 40-50 minutes until cooked through with no pink showing.
Meanwhile, cook the rice by placing it in a large saucepan and just covering it with the chicken stock. Bring to the boil, then simmer with the lid on for 12-15 minutes until the water has been absorbed. Remove from the heat, and leave covered to one side.
Remove the turkey breasts from the oven when cooked and allow them to rest, covered loosely with aluminium foil for 10 minutes.
Meanwhile, heat a frying pan over a medium-high heat and melt the butter over a moderate heat. Sauté the mushrooms for 4-5 minutes, tossing and stirring occasionally, until lightly-golden brown in colour. Add the double cream and cook for 1 minutes, then remove and season to taste. Fluff the rice with a fork then spoon onto serving plates. Slice the turkey breasts in half and sit 1 half on top of the rice. Top with the sauteed mushrooms, then sprinkle over the chopped chives and more seasoning. Garnish with a sprig of parsley leaves before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.