Chicken With Rice And Gravy

Cook the rice as directed on the package.

Meanwhile, combine the flour, salt, pepper, paprika, and thyme in a shallow dish. Dredge the chicken breasts in the flour mixture, coating them well then gently shaking off any excess flour.

Heat the butter in a large skillet over medium heat. Add the floured chicken to the skillet and cook for 10 minutes per side or until the chicken is lightly browned and cooked through.

Remove the chicken from the skillet and set aside.

Whisk together the cold water and 2 tablespoons of the flour coating mixture. Whisk the mixture into the skillet, scraping the bottom of the skillet to loosen and browned bits.

Cook the gravy for 3-4 minutes or until thick, stirring constantly. Season the gravy with salt and pepper, to taste.

Divide the rice between individual dinner plates. Top the rice with the browned chicken. Drizzle the gravy over the chicken and rice and serve immediately.