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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