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Fizzy Chicken with Rice & Lemon Vinaigrette Recipe

   
 

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     Fizzy Chicken with Rice & Lemon Vinaigrette

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   30 minutes

Ingredients
2 Tbsp. lemon juice
1 Tbsp. chopped fresh chives
1 Tbsp. honey
1 tsp. Dijon mustard
2 Tbsp. vegetable oil
2 boneless, skinless chicken breast halves (about 5 oz. each
Kosher salt and black pepper
1/3 cup dry converted white rice
2 Tbsp. all-purpose flour
 
1Tbsp. vegetable oil
1 /4 cup club soda
3 tsp. unsalted butter
1/ 4 tsp. red pepper flakes
2 Tbsp. grated Parmesan cheese
2 Tbsp. heavy cream

Instructions
Combine lemon juice, chives, honey, and Dijon in a bowl. Drizzle in 2 Tbsp. oil, whisking constantly until mixture is thoroughly combined. Set aside. Cook rice according to package directions. Trim chicken breasts, then season with salt and pepper. Dredge chicken in flour; sauté in 1 Tbsp. oil in a large skillet over medium high heat until golden, about 2 minutes.
Deglaze pan with club soda, reduce heat to medium, and add 1˝ tsp. butter and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep chicken warm over low heat Combine cooked rice with Parmesan, cream, and 1˝ tsp. butter. Serve chicken breasts with lemon vinaigrette, Parmesan rice, and Vegetable Melange
Vegetable Melange Makes- 2 servings Total time- 20 minutes 2 carrots 1 zucchini 1 Tbsp. unsalted butter 2 tsp. minced fresh parsley Kosher salt to taste Shave zucchini and carrot into ribbons using a vegetable peeler. Melt butter in a large sauté pan over medium heat. Add vegetable ribbons, cover with a tight-fitting lid, and cook until tender, 2–3 minutes. Remove vegetables from heat; add parsley and season with salt. Serve with Fizzy Chicken.


Originally Submitted
8/17/2013





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