Umami
Umami

Scanned Recipes

Creamy Chive Chicken with Lemony Rice and a Dijon-Apple Sala

2 servings

servings

30 minutes

total time

Ingredients

1 unit Hudson River Fruit SnapDragon Apple

¼ ounce Chives

1 unit Lemon

½ cup Jasmine Rice

2 teaspoon Dijon Mustard

12 ounce Chicken Breasts

1 unit Chicken Stock Concentrate

2 tablespoon Sour Cream

2 ounce Mixed Greens

½ teaspoon Sugar

5 teaspoon Olive Oil

1 tablespoon Butter

Salt

Pepper

Directions

Wash and dry all produce. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4 servings). Mince chives. Zest and quarter lemon (quarter both lemons 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, 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 mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Heat pan used for chicken 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 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 apple to bowl with vinaigrette. 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.

Nutrition

Serving Size

-

Calories

640 kcal

Total Fat

31 g

Saturated Fat

9 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

160 mg

Sodium

470 mg

Total Carbohydrate

52 g

Dietary Fiber

4 g

Total Sugars

9 g

Protein

39 g

2 servings

servings

30 minutes

total time
Start Cooking