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.
SautÃ© 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