Chicken with Rice

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  • 1 chicken breast, halved, skinned and boned
  • 1 cup chicken broth or stock
  • 2 tablespoons chopped onion flour for dredging
  • 1 to 2 tablespoons vegetable oil
  • 1/2 cup uncooked long grain rice Salt and pepper
  • 2 tablespoons butter
  • 4 mushrooms, halved


  1. Heat oven to 375 degrees F.
  2. Salt and pepper chicken and dredge in flour.
  3. Sauté in hot oil for a minute or two on each side.
  4. In another pan sauté onions in the butter; add rice and mushrooms and stir until rice is completely coated with the butter.
  5. Add the stock and then the chicken breasts.
  6. Cover and bake for about 20 minutes.

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