Name:

HF Creamy Chive Chicken

Description

With Lemony Rice & Roasted Broccoli

Prep time 5 minutes

Cook time 30 minutes

Serves 2 or 4

Ingredients
1 lemon (2 for 4 servings)
1/4 oz Chives
8 oz Broccoli (16 oz for 4)
1/2 Cup Jasmine Rice ( 1 Cup for 4)
2 tsp Dijon Mustard
10 oz Chicken Cutlets (20 oz for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
2 TBSP Sour Cream (4 TBSP for 4)
Salt
Pepper
Cooking Oil (1 tsp)
Olive Oil (2 tsp)
Butter (1 TBSP/2 TBSP)

Instructions
1. Prep
Adjust rack to top position and preheat over to 450 degrees. Wash and dry produce.
Cut broccoli florets into bite-sized pieces if necessary. Zest and quarter lemon (for 4 servings zest one lemon and quarter both). Mince half the chives (all for 4).
2. Cook Rice
In a small pot, combine rice, 3/4 cup water ( 1 1/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender (15-18 minutes).
Keep covered off heat until ready to serve.
3. Roast Broccoli
While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender (12-15 minutes).
Once done carefully toss with half the lemon zest and a squeeze of lemon juice.
4. Cook Chicken
Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through (3-5 minutes per side).
Turn off heat, transfer to a plate. Wipe out pan.
5. Make pan sauce
Heat same pan over medium-high heat. Add stock concentrate, half the mustard (all for 4 servings), 1/4 cup water (1/3 cup for 4), and a squeeze of lemon juice. Simmer until slightly thickened (1-2 minutes). Turn off heat.
Stir in sour cream and minced chives. (Tip - if sauce seems too thick add more water 1 tsp at a time until it reaches a drizzling consistency). Season with salt and pepper.
5. Finish & Serve
Fluff rice with a fork, stir in 1 TBSP butter (2 TBSP for 4) and remaining lemon zest. Season with salt and pepper.
Divide chicken, rice, and broccoli between plates. Drizzle chicken with pan sauce. Cut remaining lemon into wedges and serve on the side.

Length

35

Calories

560

Servings

2

Date Created

Created By

Jade Smidt

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