Brown Chicken and Rice Pilaf
  • 1 lb. boneless skinless chicken breast cut into bite size pieces
  • 1 onion chopped
  • 1 can chicken broth (14 oz)
  • 1/2 that can with water
  • 1 beef bouillon cube
  • 1 tbsp worsteshire sauce
  • salt & pepper to taste
  • poultry seasoning sprinkled on chicken
  • olive or vegetable oil
  • 2 tbsp flour
  • 2 tbsp butter
  1. Brown chicken in bottom of medium size pan in a little oil.
  2. Remove chicken and saute onions, adding oil if needed.
  3. When onions are tender, add in butter and flour and stir together.
  4. When flour is no longer white, put chicken back in and add broth, extra water and bouillon cube and worsteshire sauce.
  5. Add more water based on amount of sauce that is made...if you like a lot then add more water and seasonings.
  6. Bring to a boil then reduce to a simmer. Cover and cook at least 30 minutes. THe longer it simmers the better it is. I usually simmer 1 hour.
  7. WHile chicken is simmering start rice. I use Near East brand rice pilaf from the box.
  8. Add any veggies on the side for you