6 boneless skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon chicken bouillon granules
1 tablespoon chicken bouillon granules
1 tablespoon butter
3 tablespoons all-purpose flour
2 teaspoons salt
3 tablespoons brown sugar
salt to taste
Place chicken into a large bowl. Heat olive oil in a large skillet over medium heat. Cook chicken for about 10 minutes in oil; remove and stir rice into skillet. Spoon chicken over rice. Stir sauce into skillet. Cook, stirring, until chicken is golden brown and rice is cooked through, about 5 minutes. Remove chicken and stir in chicken, butter, flour, salt and brown sugar. Bring to a boil and boil for 5 minutes. Reduce heat to medium, cover and simmer for 10 minutes.