Total Time
Prep 30 mins
Cook 30 mins

In ‘Mary Mac’s Tea Room’


  1. Preheat oven to 350 degrees.
  2. Melt the butter in a large heavy skillet over med-high heat and cook chicken for about 4 minutes on each side, or until browned.
  3. Transfer the chicken to a pie plate or bowl.
  4. Decrease heat to medium and sauté onion, celery, and carrots until the onion is soft and translucent, about 5 minutes.
  5. Add the rice and stir to coat in the butter.
  6. Add the chicken broth; return the chicken and any juices to the pan.
  7. Add the salt and pepper.
  8. Let the chicken come to a boil over med-high heat; cover with an oven-proof lid or foil and cook in the oven for 30 minutes, or until the chicken is cooked through and the rice is tender and the liquid is absorbed.