Fizzy Chicken with Lemon Vinaigrette

By [e-mail]

Ingredients

• 1/4 cup fresh lemon juice
• 1 tbs honey
• 1 tbs chopped fresh chives
• 2 tsp Dijon mustard
• 1/4 cup vegetable oil
• 4 boneless, skinless chicken breast halves (4-6 oz)
• Salt and pepper
• 3/4 cup converted rice
• 1/4 cup all-purpose flour
• 2 tbs vegetable oil
• 1/2 cup club soda
• 1 tbs unsalted butter
• 1/2 tsp red pepper flakes
• 1/4 cup Parmesan, grated
• 1/4 cup heavy cream
• 1 tbs unsalted butter

Details

Servings 4

Preparation

Step 1

Combine lemon juice, honey, chives and mustard in a bowl. Drizzle in ¼ c 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 saute in 2 T oil in a large saute pan over med high heat for 2 min or until golden. Flip and saute for 1 min more.

Deglaze w/ club soda, reduce heat to med and add 1 T butter and red pepper flakes. Cover and simmer until liquid is syrupy, about 5 min, turning chix to coat. Keep chix warm over low heat.

Combine cooked rice with the Parm, cream and butter. Serve chicken with lemon vinaigrette, Parm rice.