' Another Rachel Ray recipe, and a good one. The first time I made the rice pilaf, I used extra sharp yellow cheddar because that’s what I had. We found it overpowered all the other flavors. The second time I made it I used the white cheddar and it was very good.
The original recipe calls for green beans, but they’re not a favorite in our house, so we just have a nice side salad instead.
Chicken with Apple Gravy and Rice Pilaf
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
2 scallions, chopped
Directions:
In a large saucepan, heat 1 tablespoon olive oil 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.
While the rice cooks, in a large skillet, heat the remaining 1 tablespoon of olive oil 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.
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.
Pour the apple gravy over the chicken and serve the rice alongside. (The gravy tastes good on the rice too.)
Based on Chicken with Apple Gravy, Rice Piaf and Green Beans from Rachel Ray.
