with Lemony Rice & Dijon Apple Salad
We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flavor to your dish. Here, tangy lemon juice, punchy dijon, sour cream, and fresh chives mingle to create a condiment that truly takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple...because you only deserve the best!
Allergens
Utensils
Tags
Apple
1 unit
Chives
0.25 ounce
Lemon
1 unit
Jasmine Rice
0.5 cup
Dijon Mustard
2 teaspoon
Chicken Cutlets
10 ounce
Chicken Stock Concentrate
1 unit
Sour Cream
2 tablespoon
Mixed Greens
2 ounce
Sugar
0.5 teaspoon
Olive Oil
5 teaspoon
Butter
1 tablespoon
Salt
Pepper
Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Mince chives. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4).
In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), 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.
While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard (you’ll use the rest later), ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.
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.
Heat same pan over medium-high heat. Add stock concentrate, remaining mustard, ¼ cup water (⅓ cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining 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.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. Add mixed greens and sliced apple to bowl with dressing. Season with salt and pepper; toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.
2385
kJ
Energy (kJ)
570
kcal
Calories
26
g
Fat
8
g
Saturated Fat
53
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
430
mg
Sodium
