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Candied Chicken and Rice Recipe

Ingredients

1 cup butter

1 cup all-purpose flour

6 skinless, boneless chicken breast halves

1 (8 ounce) can kidney beans

1 large onion, chopped

1/4 cup chopped celery

1 teaspoon salt

3 tablespoons brown sugar

3 tablespoons butter

Directions

Melt butter in a large skillet/grill pan over medium-high heat. Place chicken breasts in pan and brown on both sides.

Heat olive oil in a large saucepan.

Add flour, celery salt, sugar, chicken, celery and salt. Stir over medium heat for 1 minute. Pour egg mixture into skillet/grill pan. Bring to a boil and simmer for 5 minutes.

Add chicken breast mixture, browning on both sides.

Return skillet to a boil and add scallions and tomatoes. Reduce heat to medium-low. Stir in butter and simmer for 2 minutes. Stir in beans.

Return chicken mixture to pan, stirring constantly. Cover, reduce heat to low, and continue cooking for 5 minutes. Pour chicken mixture over cooked rice. Serve at room temperature.