| 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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