| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Water |
| 1 | c | Long grain white rice |
| 1/2 | c | All purpose flour |
| 1 | ts | Paprika |
| 1 | ts | Oregano |
| 1 1/4 | lb | Boneless skinless chicken breast halves; cut into bite-size cubes |
| 1/4 | c | Unsalted butter |
| 1 | Onion; coarsely chopped | |
| 2 | Cloves garlic; finely chopped | |
| 1 1/2 | c | Milk |
| 14 | oz | Canned tomatoes; drained and cut into chunks |
| 6 | oz | Feta cheese; diced |
| 1/2 | c | Black olives; sliced |
INSTRUCTIONS
Prep: 15 min, Cook: 20 min. Boil water in a nonreactive saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, until rice is tender and water is absorbed. Combine next 3 ingredients and pepper to taste in a shallow bowl. Dredge chicken in flour to coat lightly. Reserve remaining flour mixture. Melt half the butter in a heavy nonstick skillet over medium high heat. Saut. chicken 2 minutes per side, or until lightly browned. Remove from skillet and set aside. Add remaining butter to skillet. Saut. onions and garlic 3-4 minutes until softened. Stir in 2 Tbs. of remaining flour mixture and cook about 2 minutes, or until bubbly and lightly browned. Stir in milk and bring to a boil, stirring frequently. Return chicken pieces to skillet and simmer 8-10 minutes. Stir in tomatoes and cheese. Cook another minute. Season with salt and pepper to taste. Serve chicken over rice. Sprinkle with olives. Per serving: calories 732, fat 29.9g, 37% calories from fat, cholesterol 172mg, protein 48.3g, carbohydrates 65.4g, fiber 2.0g, sodium 937mg. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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