Description
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!!
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 4 boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- ¼ teaspoon dried thyme
- ¾ cup cold water
- ¼ teaspoon salt
Instructions
- Make the rice: Combine rice and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low
- cover
- and simmer until rice is tender
- about 20 minutes. Remove from the heat and keep warm.
- While the rice is cooking
- prepare the chicken: Whisk together flour
- salt
- pepper
- paprika
- and thyme in a medium bowl. Dip chicken breasts in the flour mixture
- turning several times until well coated. Reserve 2 tablespoons of the flour mixture for the gravy.
- Melt butter in a large skillet over medium heat. Place coated chicken in the skillet
- and cook until chicken is golden brown and the juices run clear
- about 10 minutes per side. Use tongs to transfer chicken to a plate
- leaving any drippings in the skillet.
- Make the gravy: Whisk together 3/4 cup water
- the reserved 2 tablespoons flour mixture
- and salt in a bowl. Pour into the skillet and whisk with the drippings
- scraping any browned bits from the bottom of the pan. Cook over medium heat
- whisking constantly
- until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick.
- Serve chicken with warm rice. Ladle gravy over top.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4