Chicken with Apple Cider Gravy, Cheesy Rice, and Green Beans

This is one of my favorite fall meals. The apple cider gravy is one of my favorite things ever and, while you might have to do a little juggling to get the timing right, it’s SO worth it.

Chicken with Apple Cider Gravy, Cheesy Rice, and Green Beans
Serves 4
Recipe by Just the Tip / Inspired by Rachael Ray

Here’s what I used:

For the chicken:

  • 1 tbsp olive oil
  • 4 skinless, boneless chicken breasts
  • salt and pepper

For the apple cider gravy:

  • 1 tbspĀ butter
  • 1 tbsp flour*
  • 1/2 cup unfiltered apple cider
  • 1 cup low-sodium chicken broth
  • salt and pepper

For the rice:

  • 1 tbsp extra-virgin olive oil
  • 1-1/2 cups uncle ben’s converted rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 cup shredded 50% reduced fat sharp white cheddar cheese

For the green beans:

  • 1 tbsp butter
  • 1 pound green beans, stem-end trimmed
  • 2 scallions, chopped
  • salt and pepper

*sub for gluten-free

Here’s what I did:

  1. Preheat the oven to 350.
  2. In a large oven-safe skillet (I used cast iron), heat 1 tbsp olive oil and heat over medium heat. While it’s heating up, trim any visible fat off the chicken and season both sides with salt and pepper. Add to the pan and brown on both sides, about 3-4 minutes per side. Once browned, transfer the pan to the oven for 20 minutes. Once the chicken is cooked through, remove to a plate and cover with foil to rest for at least 5 minutes.
  3. While the chicken is cooking, heat 1 tbsp olive oil over medium heat in a medium sauce pan. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. Stir in the peas and cheese and cook for another 3 minutes.
  4. In the pan you cooked the chicken, melt 1 tbsp smart balance, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.
  5. While the chicken cooks, in a large saute pan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tbsp smart balance and the scallions; season with salt and pepper.
  6. Pour the apple gravy over the chicken and serve the rice and green beans alongside.
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2 thoughts on “Chicken with Apple Cider Gravy, Cheesy Rice, and Green Beans

  1. AC says:

    Hi there!

    I don’t eat any meat but fish. Do you think this would be good over mashed potatoes or some kind of fish dish? Maybe even a vegetable? Would love your thoughts!

    • vanessa says:

      While I’d like to think this gravy would be good on anything (it really is SO good), I’m not sure about fish. But DEFINITELY vegetables. Baked/roasted white or sweet potatoes would be yummy.

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