CHICKEN WITH RICE AND GRAVY
Chicken breasts are seasoned and fried, then served with rice and a creamy gravy. A family original, my family members request this all the time!!
Provided by ANISSA925
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
- In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
- Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
- Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.
Nutrition Facts : Calories 658.5 calories, Carbohydrate 98 g, Cholesterol 91.3 mg, Fat 11 g, Fiber 2.2 g, Protein 37.2 g, SaturatedFat 6.1 g, Sodium 579.5 mg, Sugar 0.2 g
BAKED CHICKEN BREASTS IN GRAVY RECIPE - (3.9/5)
Provided by SMorrissey
Number Of Ingredients 12
Steps:
- Instructions for gravy: Melt butter and add flour; stir to brown a little. Slowly add water; bring to a boil. Add chicken base, salt and kitchen bouquet. Set aside. Instructions for chicken: Mix the flour and seasonings. Roll the chicken pieces in the flour mixture. Fry in pan until both sides are browned. I use a combination of oil and butter to fry my chicken. Transfer to baking dish covering each layer with gravy. Bake at 350 for 1-11/2 hours or juices run clear.
BAKED CHICKEN & GRAVY
Make and share this Baked Chicken & Gravy recipe from Food.com.
Provided by Catnip46
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 9x13 inch pan melt margarine.
- Lay pieces of chicken in pan.
- Sprinkle with sifted four, until all is covered.
- Mix milk, soup and onion mix together. Pour over chicken.
- Bake at 350 for 1-1 1/2 hours uncovered.
BAKED CHICKEN BREASTS WITH GRAVY
Make and share this Baked Chicken Breasts With Gravy recipe from Food.com.
Provided by balanced_core
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
- Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
- Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
- Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
- Serve with mashed potatoes using the cracker/broth mixture as a gravy!
BAKE ME CRAZY CHICKEN WITH GRAVY
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium-high heat, add the oil.
- Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
- For the sauce:
- In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.
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