Tuesday, March 3, 2009

Fizzy Chicken

¼ cup fresh lemon juice
1 tbsp. honey
1 tbsp. chopped fresh chives
2 tsp. dijon mustard
¼ cup vegetable oil
4 boneless, skinless chicken breasts
¾ cup converted rice
¼ cup all-purpose flour
2 tbsp. vegetable oil
½ cup club soda
1 tbsp. unsalted butter
½ tsp. red pepper flakes
¼ cup parmesan cheese, grated
¼ cup heavy cream
1 tbsp. unsalted butter

Combine lemon juice, honey, chives, and mustard in a bowl. Drizzle in ¼ cup oil, whisking constantly until emulsified.

Trim chicken breasts of fat, then season with salt and pepper. Meanwhile, cook rice according to package directions.

Dredge chicken in flour, then sauté in 2 tbsp. oil in a large sauté pan over medium-high heat for 2 minutes, or until golden. Flip and sauté another minute.

Deglaze pan with club soda, reduce heat to medium and add 1 tbsp. 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 the cooked rice with the Parmesan, cream, and butter.

Serve chicken breasts with lemon vinaigrette and Parmesan rice.

Yields: 4 Servings

Time to make: 30 min

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