By Sarah Cook
Rinse the rice under cold water until the water runs clear. Drain thoroughly.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and let it simmer for 18-20 minutes until the rice is cooked and water is absorbed.
While the rice is cooking, season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tbsp of butter in a frying pan over medium heat. Add the chicken breasts and cook for 7-8 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.
In a small bowl, whisk together the eggs and milk until well combined.
In the same frying pan, melt the remaining 1 tbsp of butter over low heat. Add the flour and stir continuously for 1 minute to cook the flour.
Gradually add the egg and milk mixture to the pan with the flour, whisking constantly to create a smooth sauce. Cook for another 2-3 minutes until thickened.
Slice the cooked chicken breasts into thin strips.
Fluff the cooked rice with a fork and place it on a serving platter. Layer the sliced chicken on top of the rice.
Pour the creamy sauce over the chicken and rice. Sprinkle additional salt and pepper to taste if needed.
Serve warm, garnished with freshly chopped herbs if desired.
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This Main Course Poultry Comfort Food recipe is ready in 45 minutes and features rice, chicken breast, all-purpose flour and other delicious ingredients. Contains 520 calories total.
Rinse the rice under cold water until the water runs clear. Drain thoroughly.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and let it simmer for 18-20 minutes until the rice is cooked and water is absorbed.
While the rice is cooking, season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tbsp of butter in a frying pan over medium heat. Add the chicken breasts and cook for 7-8 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.
In a small bowl, whisk together the eggs and milk until well combined.
In the same frying pan, melt the remaining 1 tbsp of butter over low heat. Add the flour and stir continuously for 1 minute to cook the flour.
Gradually add the egg and milk mixture to the pan with the flour, whisking constantly to create a smooth sauce. Cook for another 2-3 minutes until thickened.
Slice the cooked chicken breasts into thin strips.
Fluff the cooked rice with a fork and place it on a serving platter. Layer the sliced chicken on top of the rice.
Pour the creamy sauce over the chicken and rice. Sprinkle additional salt and pepper to taste if needed.
Serve warm, garnished with freshly chopped herbs if desired.
Calories per Serving: 520
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