chicken and rice with savory herb gravy

*flour, Wondra, 2 tbsp (remove)
Chicken stock, home-prepared, 2 cup (remove)
*Pompeian White Cooking Wine, 16 tbsp (remove)
Onions, raw, 1 cup, chopped
Garlic, 2 cloves diced
Chicken Breast, no skin, 2 breast, bone and skin removed White Rice, long grain, 1 cup
Rosemary, dried, 3 tbsp
Poultry seasoning, 3 tbsp
Garlic powder, 1 tbsp
garlic salt, 2 tbsp
*Fennel seed, 3 tbsp
*Canola Oil & Extra Virgin Olive Oil, Pompeian OlivExtra, 3 tbsp
Pepper, black, 1 tbsp

Cook rice with one cup water, one cup chicken stock and 1 tbsp each of rosemary, oregano, garlic powder, and fennel seed.

Split chicken breasts and pound to 1/4 inch thick. Rub 1 tbsp of rosemary, oregano, poultry seasoning and fennel seed.

Heat olive oil in skillet to medium high heat. Add diced onions and garlic and ssautee until fragrant about two minutes. add chicken breast and cook through.

Remove chicken breast and add white wine and chicken stock and bring to boil. Add remaining fennel seed, rosemary, poultry seasoning, oregano, and garlic salt and pepper. Whisk in wondra and thicken into gravy.

Serve chicken over rice and top with gravy.



Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RAVENNIGHT6.