Creamy Chive Chicken with Lemony Rice & Dijon Apple Salad

Name: Creamy Chive Chicken with Lemony Rice & Dijon Apple Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 unit apple; ½ ounce chives; 2 unit lemon; 1 cup jasmine rice; 4 teaspoon Dijon Mustard; 20 ounce Chicken Cutlets; 2 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; 4 ounce mixed greens; 1 teaspoon sugar; 8 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper; •Zester; •Small pot; •Medium Bowl; •Large Pan; •Paper Towel

6 steps

Prep:5minCook:25min

We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flair to your dish. Here, tangy lemon juice, punchy Dijon, sour cream, and fresh chives mingle to create a condiment that 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!

Updated at: Thu, 17 Aug 2023 13:40:50 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories590 kcal (30%)

Total Fat24.3 g (35%)

Carbs52.6 g (20%)

Sugars7.2 g (8%)

Protein36.6 g (73%)

Sodium1772.1 mg (89%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 unitapple

0.5 ouncechives

2 unitlemon

1 cupjasmine rice

4 teaspoondijon mustard

20 ouncechicken cutlets

2 unitchicken stock concentrate

4 tablespoonsour cream

4 ouncemixed greens

1 teaspoonsugar

8 teaspoonolive oil

2 tablespoonbutter

Instructions

Step 1

Prep • 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).

Step 2

Cook Rice • 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.

Step 3

Make Dressing • 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.

Step 4

Cook Chicken • 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.

Step 5

Make Sauce • Heat same pan over medium-high heat. Add stock concentrate, remaining mustard, 1⁄3 cup water, 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.

Step 6

Finish & Serve • 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.

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