• Cheyenne Crennan

Seared Chicken and Gravy Over Herb Butter Rice

Back with another throwback recipes and this is one of Matt's ideas!



I have to admit that during this quarantine, I thought I would be cooking a lot more than I am. Mostly because we've had no kitchen for 2 weeks, but the weeks before that, after making breakfast and lunch for 4 people, 7 days a week, as we all are, dinner was just not something I wanted to do.


But! I made a decision that even if we are stuck at home, with minimal leaving the house, ever, we will reintroduce the routine of regular life. No more staying up late watching Netflix, no more ordering take out for dinner more than we normally would, getting all of our work done in the beginning of the day and definitely not sleeping in until the late morning.



If that's your jam, jam on people. I definitely enjoyed the 4 weeks of careless hanging out with my family and eating pizza or Chinese more than once a week, but for us, we need a routine and we need to stick to it. Otherwise our 6 year old stays up watching videos of people playing the video games he has until 2 am and sleeps until 11:30 and the cycle continues.



Sorry, rant over?


Anyway, back to food. We have decided to go back to ordering out maybe once a week for fun on the weekends, but that doesn't take away the fact that cooking for a family for all these days on end isn't exhausting. We decided to take it down a notch with dinners, and try to make the easiest things we can. Normally I wouldn't call either of our grandma's arsenal of recipes "easy" all of them loved to cook, and went all out in the kitchen. But, this recipe is easy! There are minimal ingredients. It involves instant rice, and if you have a Ninja Foodi or some other easier way to sear a chicken breast real quick, you don't even need a pan for it!



The basic version is chicken cooked in someway, a version of gravy and white or brown rice. I cannot stand gravy from a jar, and I will be honest I hate the watery gravy made with drippings on Thanksgiving or Christmas. I like the creamy, flavorful, gravy and I have seen that some people like beef gravy on this type of dish, but I'm a poultry with poultry flavor and beef flavor kind of girl. Most of the time. Unless I'm trying something new. Which I was. Anyways, I stuck with chicken gravy this time and I did not regret it.



My trick for this entire deal was chicken bouillon cubes. I use it to make the chicken broth, and I used the broth in both the gravy and the water to boil the rice. For a healthier version, I would go with brown rice but this was for comfort and ease, so white rice won this round.


Three simple steps. Cook chicken. Make rice. Finish with gravy. Delicious.



INGREDIENTS:


1-2 boneless, skinless chicken breast

2 CUP of instant white rice

1 + 1/2 CUPs chicken broth

2 TBSP flour

2 TBSP butter

1 TSP McCormick's dried poultry seasoning

1/4 TSP garlic powder

1/4 TSP dried thyme

salt + pepper to taste

2 TBSP 2% or whole milk

drizzle of olive oil


DIRECTIONS:


1. Begin by cooking the chicken breasts. This recipe can serve up to 4 people, there will be enough gravy for that, or you can have gravy to store in the refrigerator. My suggestion is 1-2 chicken breasts. Pre-season with garlic powder and dried thyme and a drizzle of olive oil for 15-20 at 375 degrees. We used a Ninja Foodi.

2. While the chicken cooked, bring a small pan of 1 CUP of chicken broth + 1 CUP water to a boil, add the white rice, cover and remove from heat, as the box instructs.

3. Melt 2 TBSP of butter in another small pan.

4. Add in 2 TBSP of flour and whisk to blend, then let cook for 2-3 minutes

5. Add in 1/4 CUP of chicken broth, which and blend. It will get very think, very fast.

6. Add another 1/4 CUP of chicken broth and repeat.

7. Now add the full 1 CUP of chicken broth and whisk.

8. Add in the poultry seasoning, a pinch of salt + black pepper and whisk.

9. Turn up the heat to medium and simmer the gravy. Let it cook 2-3 minutes again, whisking occasionally.

10. Now whisk in 2 TBSP of milk and let it simmer and thicken.

11. Chicken should be done, let the chicken rest and keep the gravy on LOW warm.

12. Season rice with a pad of butter, garlic powder, salt and dried thyme

13. Slice chicken into strips to serve.

14. Layer the plate with rice, chicken and then finish off with gravy.

15. Parsley to garnish and enjoy! xo


18 views

SUBSCRIBE VIA EMAIL

© 2019 by Wine & Thyme. Proudly created with Wix.com