Chicken And Rice Recipe

Name: Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken cutlet (per person); 3 Tbsp. butter or margarine (for each 3 cutlets); 1 pt. medium cream; 4 oz. sweet vermouth; salt and pepper; 2 c. Uncle Ben's long grain rice; 3 c. water; 6 chicken bouillon cubes; 1 bay leaf; 3 Tbsp. butter; 2 Tbsp. minced onion

Servings: persons

1
Pound cutlets between sheets of plastic wrap to tenderize; put cutlets into skillet containing melted butter, salt and pepper and turn before cutlet browns.
2
Cover skillet tightly; cook on low heat for 15 minutes.
3
While chicken is cooking, prepare rice. Melt 3 tablespoons butter; simmer with 2 tablespoons minced onion. Ross rice into butter/onion mixture to coat rice.
4
Boil 3 cups water and bouillon; pour over rice.
5
Add bay leaf and cover. Bring to boil again and immediately place, covered, into 350u00b0 oven for 17 minutes.
6
Remove cooked cutlets to a warm plate.
7
Save drippings from chicken and boil away any excess liquid in frying pan, reducing liquid to chicken drippings without scorching.
8
Add sweet vermouth; stir for 30 seconds.
9
Add cream and stir constantly until it boils; shut off immediately.
10
Place cooked rice on platter; arrange chicken on top and pour same amount of cream sauce over chicken/rice.
11
Serve with cranberry sauce.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chicken cutlet (per person), 3 Tbsp. butter or margarine (for each 3 cutlets), 1 pt. medium cream, 4 oz. sweet vermouth, and more.

Yes, Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions