Chicken with Apple Gravy, Rice Pilaf and Green Beans

October 2007
Chicken with Apple Gravy, Rice Pilaf and Green Beans

by 2 people

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Makes: 4 servings

Prep: 10 mins

Ingredients
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 1/2 cups long-grain white rice
  • 3 1/2 cups chicken broth
  • 1 cup frozen peas, thawed
  • 1 cup shredded sharp white cheddar cheese
  • 4 skinless, boneless chicken breasts
  • Salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 cup unfiltered apple cider
  • 1 pound green beans, trimmed
  • 2 scallions, chopped
Directions
  1. In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.
  2. While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
  3. Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.
  4. While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.
  5. Pour the apple gravy over the chicken and serve the rice and green beans alongside.
Tip PAIR WITH:
  • Huber Hugo Gruner Veltliner 2005 (Austria)
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