Chicken And White Sauce Over Rice Recipes

CHICKEN AND WHITE SAUCE OVER RICE

Steps:

• Sauce:.
• In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
• Remove from heat and add flour, stir to a paste.
• Add milk and bring to slow boil while stirring until thickened.
• Add parmesan cheese, salt and pepper and stir to melt cheese.
• Rice:.
• Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
• Chicken:.
• Heat oil in skillet.
• Slice chicken breast into 1" chunks and add to heated oil.
• Add garlic powder, onion powder and cumin.
• Saute until chicken cooked.
• Once chicken cooked drain excess oil and add to finished sauce.
• Serve over rice.

CHICKEN AND RICE IN CREAMY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
• Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
• Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
• Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
• Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
• Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

CHICKEN MARSALA OVER WHITE RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
• In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
• Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
• Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
• Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.