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"Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen."
Ralph Waldo Emerson (1803-82) U.S. essayist, poet, philosopher.
Poultry

The Kitchen

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It should be pretty obvious from the title where I found this recipe. I made just a few tweaks to the original. This really makes a great dish; surprisingly flavorful and a one-dish meal to boot.

Preparation Time: 45 minutes    Serving Size: 4

  • 4 boneless chicken breasts
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 6 tablespoons butter, divided into 4 and 2 tablespoons
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons parsley, chopped
  • 1 package chicken flavored Rice-a-Roni
  • 2 cups water
  • 10 ounces frozen broccoli, thawed and patted dry
  • 2 tablespoons grated parmesan cheese
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Heat oven to  160°. Wash and pat dry the chicken. Salt and pepper to taste. Dredge chicken in flour, shaking off excess. In large skillet, heat oil and 4 tablespoons butter over medium-high heat. Add chicken; cook 5 minutes per side to brown. Remove from skillet to a deep-sided dish. Remove skillet from heat, allow to cool 1 minute and stir in lemon juice and parsley; pour over chicken, cover with foil and set in warm oven. Return the same pan to a medium heat and add 2 tablespoons butter. Add rice and pasta from package and stir until well browned, about 5 minutes. Open seasoning packet and stir into browned rice/pasta. Carefully and slowly pour in 2 cups water. Bring to a boil then reduce heat to medium-low; cover and cook 10 minutes. Place broccoli on rice and cover. Cook another 5 to 10 minutes, or until rice/pasta has absorbed water and broccoli is tender. Add back chicken and pour sauce over all ingredients. Evenly divide cheese and sprinkle on the chicken pieces; cover and remove from heat. Let stand a few minutes then serve.


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