Chicken With Apple Gravy, Rice Pilaf And Green Beans

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1-1/2 cups long-grain white rice
• 3-1/2 cups chicken broth
• 1 cup frozen peas, thawed
• 1 cup shredded sharp white cheddar cheese
• 4 skinless, boneless chicken breasts
• Salt and pepper
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 cup unfiltered apple cider
• 1 pound green beans, trimmed
• 2 scallions, chopped

1. 1.In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth 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. 2.While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 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 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
3. 3.Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.
4. 4.While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.
5. 5.Pour the apple gravy over the chicken and serve the rice and green beans alongside.

extravirgin olive oil, longgrain white rice, chicken broth, frozen peas, cheddar cheese, skinless, salt, butter, flour, apple cider, green beans, scallions

Taken from www.epicurious.com/recipes/member/views/chicken-with-apple-gravy-rice-pilaf-and-green-beans-50125863 (may not work)