Chicken and White Sauce over Rice
- 6 tablespoons butter
- 1 12 tablespoons garlic, minced
- 1 teaspoon thyme, dried, (rubbed between your fingers to release flavor)
- 5 tablespoons flour
- 4 cups milk
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- black pepper, (to taste)
- 4 -5 chicken breasts, boneless
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 2 cups chicken broth
- 2 cups water
- 2 cups rice
In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes.
Remove from heat and add flour, stir to a paste.
Add milk and bring to slow boil while stirring until thickened.
Add parmesan cheese, salt and pepper and stir to melt cheese.
Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender.
Heat oil in skillet.
Slice chicken breast into 1" chunks and add to heated oil.
Add garlic powder, onion powder and cumin.
Saute until chicken cooked.
Once chicken cooked drain excess oil and add to finished sauce.
Serve over rice.