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