2 cups water
1 cup rice
1/2 teaspoon salt
Pat of butter
Chicken and Sauce Ingredients
3-4 Boneless, skinless chicken breasts
3 Tablespoons Butter
3 level Tablespoons flour
16 oz. can of chicken broth
2/3 cup milk
2-3 Tablespoons dijon mustard
In a medium pot, place all the rice ingredients. Bring to a boil, then cover and simmer till all liquid is absorbed (around 10-15 minutes).
Cut up the chicken breasts into strips and cook throughly. I lightly seasoned them with some salt and pepper before cooking. Set aside. The original recipe calls for browning the chicken, then placing it into the butter (next step), but I did it my own way, mostly because I was confused. :) It came out just fine and the chicken was nice and tender and cooked perfectly.
In a medium sized pan, melt 3 Tablespoons of butter until it begins to bubble. Gradually stir in 3 Tablespoons of flour. As you are stirring in the flour, gradually start adding the chicken broth, stirring constantly (like a rue almost) until the broth, flour and butter are well combined. It may be a bit clumpy...that will work itself out.
Add the milk and heat until warm. Then add the dijon mustard, bring to a boil. I was constantly stirring at this point to make sure the sauce was well blended and thickens up a bit.
Add the chicken to this mixture and let it all get warm together for a few minutes.
Serve over cooked rice.