Creamy Chive Chicken 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 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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rice: In sm. pot, combine rice, ¾ cup water, & a pinch of salt. Bring to a boil; cover & reduce to a low simmer. Cook (15-18 min.)until rice is tender. Keep covered off heat until ready to serve.

Step 2

Dressing: While rice cooks, in med. bowl, combine 1 Tbsp olive oil, juice from half of lemon, half of mustard, ½ tsp sugar, & salt/pepper. Stir in half the chives. Set aside.

Step 3

Chicken: Pat chicken dry with paper towels; season all over with salt/pepper. Heat lg. drizzle of olive oil in lg. pan over med.-high. Add chicken; cook (3-5 min. per side) until browned & cooked through. • Turn off heat; transfer to a plate. Wipe out pan.

Step 4

Sauce: Heat same pan over med.-high. Add stock concentrate, remaining mustard, 1⁄3 cup water, & a squeeze of lemon juice. Simmer (1-2 min.) until slightly thickened. Turn off heat. Stir in sour cream & remaining chives. (If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt/pepper.

Step 5

Fluff rice with a fork; stir in 1 Tbsp butter and lemon zest. Season with salt/pepper. • Add mixed greens & sliced apple to bowl with dressing. Season with salt/pepper; toss to combine. • Divide chicken, rice, & salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.

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