Serves 4
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1 1/2 cups long grain white rice
- 3 1/2 cups chicken stock, divided
- 1 cup frozen peas, thawed
- 1 cup shredded sharp white cheddar cheese
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons butter, divided
- 1 tablespoon flour
- 1/2 cup unfiltered apple cider
- 1 pound green beans, trimmed
- 2 scallions, chopped
Serves 4
Preparation
In a large saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups stock and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.
While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5-6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and the remaining 1 cup chicken stock and cook until slightly thickened; season with salt and pepper. Remove from the heat.
While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans and cover and cook to al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.
Pour the apple gravy over the chicken and serve the rice and green beans alongside
While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5-6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and the remaining 1 cup chicken stock and cook until slightly thickened; season with salt and pepper. Remove from the heat.
While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans and cover and cook to al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.
Pour the apple gravy over the chicken and serve the rice and green beans alongside
Sure glad that I had Dan to help me with this one. I am so lucky that he is not afraid to be in the kitchen. Some times I would be lost with out him.
I think that I have recovered from our trip. Took the dog for our first walk since we got back. It felt good to get out and do something..
Melinda's B day is coming up. I think that I will see if she wants to do something.
One thing I can say that I have learned is to put every thing in God's hands. Some times especially since we are getting a new supervisor I worry that she may give me something that is hard for me to do. I know that God is in control and I need not worry. That is such a relief.
No comments:
Post a Comment