Cooking with Chicken

Chicken with Rice

1 chicken breast, halved, skinned and boned (or use boneless)
1 cup chicken broth
2 T chopped onion
flour for dredging
1.5 T oil (I use olive oil)
1/2 cup uncooked white long grain rice
salt and pepper
2 T butter
mushrooms, halved

Salt and pepper chicken and dredge in flour. Sauté in hot oil for a minute or two on each side.

In another pan sauté onions in the butter; add rice and mushrooms and stir until rice is completely coated with the butter. Add the broth and the chicken breasts. Cover and bake at 375 degrees for about 20 minutes.

If you purchase a whole chicken and remove the breasts yourself you can use the legs and thighs for other meals and use the bones and remaining meat to make a broth. Remove the meat from the bones, discard the bones and add the meat to the broth before using for soups or freezing for future use. In this way one chicken can provide two people with up to 5 meals.