Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Poultry

1/2 cup Flour
1 teaspoon paprika
1/2 teaspoon salt
1 Dash pepper
4 whole Chicken breasts, skinned, boned, and
3 tablespoons butter
2 cups boiling water
2 bouillon cubes chicken flavored
4 medium carots — diced
1 medium onion — chopped
1 cup uncooked regular rice
1/2 teaspoon dried whole thyme

Combine first 4 ingredients; dredge chicken in flour mixture. Melt butter in a large, heavy, ovenproof skillet; add chicken, and brown on both sides. Remove chicken from skillet, and set aside. Reserve drippings in skillet.

Combine boiling water and bouillon cubes, stirring until bouillon dissolves.

Sauté carrots and onion in reserved drippings until tender. Add rice; cook over low heat until lightly browned. Add bouillon mixture and thyme, stirring well. Arrange chicken pieces over rice mixture. Cover and bake at 350° for 1 hour.

Per Serving (excluding unknown items): 73 Calories; 4g Fat (54.2% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

NOTES: Southern Living