Chicken with Apple Gravy, Rice Pilaf and Green Beans

By kimvess

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 1/2 cups long-grain white rice
• 3 1/2 cups chicken broth
• 1 cup frozen peas, thawed
• 1 cup shredded sharp white cheddar cheese
• 4 skinless, boneless chicken breasts
• Salt and pepper
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 cup unfiltered apple cider
• 1 pound green beans, trimmed
• 2 scallions, chopped

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.

While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.

Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.

While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.

Pour the apple gravy over the chicken and serve the rice and green beans alongside.