Friday, February 4, 2011

Rachael Ray's Chicken With Apple Gravy and Rice Pilaf

I followed the recipe except I omitted the green beans.

2 extra-virgin olive oil (EVOO)

1-1/2 cups long-grain white rice

3-1/2 cups chicken broth

1 cup frozen peas, thawed

1 cup shredded sharp white cheddar cheese

4 skinless, boneless chicken breasts

Salt and pepper

2 tablespoons butter

1 tablespoon flour

1/2 cup unfiltered apple cider

1 pound green beans, trimmed

2 scallions, chopped


1.In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth 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.

2.While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 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 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.

3.Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.

4.While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until 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.

5.Pour the apple gravy over the chicken and serve the rice and green beans.

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