Chicken And Rice With Lemon Vinaigrette Recipes

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Steps:

• In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat., In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken. , Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°., In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.

Steps:

• Heat the 2 tablespoons of vegetable oil in a large skillet over medium high heat. Put the 2 cups of water in a medium saucepan and bring to a boil.
• Season the chicken breasts with salt and pepper on both sides to taste and dredge in the flour, shaking off the excess. Add to the hot oil and sear for about 5 minutes per side or until a nice brown crust forms on each side.
• Right after adding the chicken to the oil, add the rice to the boiling water, put a lid on the saucepan and turn off the heat, leaving the pan on the burner. Leave the rice alone to absorb the water while everything else comes together.
• While the chicken is searing, whisk together the lemon juice, honey, dijon mustard and olive oil to form the vinaigrette. Add the parsley, crushing it between your fingers as you add it. Set aside the vinaigrette.
• When the chicken has been seared on both sides and is mostly cooked through, deglaze the pan with the club soda. Reduce the heat and add the butter and red pepper flakes to the skillet. Cover and simmer for about 5 minutes or until the liquid is syrupy and the chicken is fully cooked through.
• To serve, equally divide the rice between four plates. Place one chicken breast over the rice along with some of the pan sauce and a big ladle full of the lemon vinaigrette over the chicken.

Steps:

• Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
• Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
• Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
• Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
• Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
• Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
• Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
• Wait for another reboil and then cover the skillet, and turn the heat to low.
• Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
• Serve chicken over rice.