Chicken and White Sauce over Rice
photo by ManKitchen0007
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Sauce
- 88.74 ml butter
- 22.18 ml minced garlic
- 4.92 ml dried thyme (rubbed between your fingers to release flavor)
- 73.94 ml flour
- 946.36 ml milk
- 236.59 ml grated parmesan cheese
- 4.92 ml salt
- black pepper (to taste)
-
Chicken
- 4-5 boneless chicken breasts
- 29.58 ml olive oil
- 9.85 ml onion powder
- 9.85 ml garlic powder
- 9.85 ml cumin
- 4.92 ml black pepper
-
Rice
- 473.18 ml chicken broth
- 473.18 ml water
- 473.18 ml rice
directions
-
Sauce:
- In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
- Remove from heat and add flour, stir to a paste.
- Add milk and bring to slow boil while stirring until thickened.
- Add parmesan cheese, salt and pepper and stir to melt cheese.
-
Rice:
- Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
-
Chicken:
- Heat oil in skillet.
- Slice chicken breast into 1" chunks and add to heated oil.
- Add garlic powder, onion powder and cumin.
- Saute until chicken cooked.
- Once chicken cooked drain excess oil and add to finished sauce.
- Serve over rice.
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RECIPE SUBMITTED BY
ManKitchen0007
Paw Paw, Illinois