Categories: Not tried

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 1/2 cups long grain rice
• 3 1/2 cups chicken stock, divided
• 1 cup frozen peas, thawed
• 1 cup shredded sharp white cheddar cheese
• 4 boneless skinless chicken breasts
• salt and pepper
• 2 tbsp butter, divided
• 1 tbsp flour
• 1/2 cup unfiltered apple cider

Directions

1. Heat EVOO over medium heat. Add the rice and toast until light brown (about 4 minutes). Stir in 2 1/2 cups stock and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.

2. While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5-6 minutes on each side. Transfer to a plate and cover with foil to keep warm.

3. Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and the remaining 1 cup chicken stock and cook until slightly thickened; season with salt and pepper. Remove from the heat.

4. Pour the apple gravy over the chicken and serve the rice and green beans alongside.

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