A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Chicken and Rice with pan sauce

This was something I whipped up for lunch last week before leaving for LA. I honestly thought it was going to be the most disgusting thing I’d ever had…and I was going to blog about it anyway as a What Not To Eat post. Luckily I was pleasantly surprised and it turned out pretty darn tasty. I served it over rice because I had some left over chicken broth to use up before it went bad. Luckily I had exactly one cup left…Since I’m such a master at planning ahead, I expertly planned to have one cup of broth left over to cook the half cup of rice. Uhuh…riiiight. I can hear my mother rolling over in her computer chair laughing. I can try, right? Right?

The chicken is lightly breaded, much like the Tilapia recipe. In fact, this recipe is basically a chicken version. So I flattened the chicken then salted and peppered it, and then lightly dredged the chicken in seasoned flour. I cooked it up in a pan on the stove with olive oil. I thought the chicken was going to be absolutely disgusting because I had the heat up WAY to high by accident and didn’t realize it (I hate HATE electric stoves. I miss my parent’s gas stove. Le Sigh) and walked away to help my roommate with some Halloween decorations. Luckily I like slightly burnt flour, and honestly it didn’t taste all that burnt. Yay me!

The pan sauce was lemon zest, lemon juice, and capers. I had planned on using some chicken broth too….but I used it all to cook the rice. So much for planning ahead. Doodidodiooo. I mixed it all together and put it in the pan that the chicken cooked in and then let it reduce by half. Over rice it was awesome. I’m definitely going to make it again.

Capers. I love you.
Recipe down the rabbit hole!

Chicken and Rice with Lemon Caper Pan Sauce

1 chicken breast, flattened
1/2 cup rice
1 cup chicken broth
2 teaspoons capers (or more, depending on your love for them)
1 medium lemon
2 teaspoons olive oil
less than 1/4 cup of flour (I used a little over half of the 1/4 cup measure)
Salt and Pepper
1. Place 1/2 cup of rice and 1 cup of chicken broth in a pot. Cook rice according to package directions. Then mix together the zest and juice of the lemon and the capers and let them mingle.
2. Take your aggression out on the poor defenseless chicken breast until its all about the same thickness. Go ahead, pound away! Its fun. I won’t tell.
3. Place flour in a plate with edges and then lightly season with salt and pepper. (I dump a bit of salt in my hand and say good enough. And then I just crack a bunch of fresh pepper into it)
4. Lightly salt and pepper the chicken breast. Dredge the chicken breast in the flour.
5. Heat up the two teaspoons of olive oil in a pan. Put the chicken breast in the pan over medium heat (this is the part where I screwed it up…I definitely had it on high. So I’m guessing medium will be fine). Cook for about 5 minutes per side…or until your chicken breast is cooked through. (Again with the whole screwing up part, I forgot to time myself. Sorry :(.
6. Remove chicken from pan and then add the lemon zest/juice and caper mixture. Bring to a simmer and it let reduce in half.
7. Put the chicken over the rice and then drizzle the pan sauce on top. Viola. Lunch. 
I cut the chicken breast in half and used half the rice and half the pan sauce for one serving.

You must be logged in to post a comment.