chicken and rice with savory herb gravy

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.9
  • Total Fat: 10.0 g
  • Cholesterol: 48.2 mg
  • Sodium: 908.4 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 22.9 g

View full nutritional breakdown of chicken and rice with savory herb gravy calories by ingredient

Number of Servings: 6


    *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.