Chicken and White Sauce over Rice

Experimentation in the kitchen succeeds again. This is a recipe my wife and kids ask for all the time. It can be served over pasta also, but they prefer the white rice.

• Ready In: 55 mins
• Serves: 4-5

Ingredients

• Sauce

• 6  tablespoons butter
• 1 1⁄2 tablespoons  minced garlic
• 1  teaspoon dried thyme (rubbed between your fingers to release flavor)
• 5  tablespoons flour
• 4  cups milk
• 1  cup  grated parmesan cheese
• 1  teaspoon salt
•  black pepper (to taste)

• Chicken

• 4 -5  boneless chicken breasts
• 2  tablespoons olive oil
• 2  teaspoons onion powder
• 2  teaspoons garlic powder
• 2  teaspoons cumin
• 1  teaspoon black pepper

• Rice

• 2  cups chicken broth
• 2  cups water
• 2  cups rice

Directions

1. Sauce:
2. In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
3. Remove from heat and add flour, stir to a paste.
4. Add milk and bring to slow boil while stirring until thickened.
5. Add parmesan cheese, salt and pepper and stir to melt cheese.
6. Rice:
7. Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
8. Chicken:
9. Heat oil in skillet.
10. Slice chicken breast into 1" chunks and add to heated oil.
11. Add garlic powder, onion powder and cumin.
12. Saute until chicken cooked.
13. Once chicken cooked drain excess oil and add to finished sauce.
14. Serve over rice.