Fizzy Chicken with Lemon Vinaigrette Recipe
I found this recipe in the June, 2007 issue of Cuisine at Home. I have slightly revised this recipe from its original and is one of our favorites here at home. I also make the suggested sides with this dish: vegetable melange and rice with Parmesan cheese.
Ingredients
- 1/4 cup fresh lemon juice
- 1 T honey
- 2 T Dijon mustard
- 1/4 cup vegetable oil
- 4 boneless, skinless chicken breast halves (4 - 6 oz. each)
- 3/4 cup converted rice
- 1/4 cup all-purpose flour
- 2 T vegetable oil
- 1.2 cup club soda
- 1 T unsalted butter
- 1/2 t red pepper flakes
- 1/4 cup Parmesan, grated
- 1/4 cup heavy cream
- 1 T unsalted butter
- For Vegetable Melange:
- 1 1/2 c zucchini, shaved
- 1 1/2 c carrot, shaved
- 2 T butter
Directions
- This recipe takes about 30 minutes to make. Because I cook my rice in a rice cooker, it takes about 40 minutes. Thus, I get my rice started first.
- Combine lemon juice, honey, and mustard in a bowl. Drizzle in 1/4 cup oil, whisking constantly until emulsified.
- Trim chicken of fat, season with salt and pepper.
- Dredge chicken in flour
- Saute chicken in 2 T oil for 2 minutes over medium high heat. Flip and saute for 1 more minute.
- Deglaze with club soda (watch out for the steam!), reduce heat to medium, add 1 T butter and pepper flakes. After one minute, reduce heat to low.
- Add the lemon/honey/oil vinaigrette to the chicken, cover the chicken, and simmer, turning a couple of times as you wait for the rice to get done.
- As the chicken simmers, shave the zucchini and corn into ribbons using a vegetable peeler.
- Approximately 3 minutes before the rice is done, melt 2 T butter in a large saute pan over medium heat.
- Add the vegetable ribbons, cover, and cook for 2 - 3 minutes.
- When rice is done: combine the rice with Parmesan, cream, and 1 T butter.
- We will often add the left over drippings from the chicken and add it to the rice. YUMMY
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 440 | |
| Calories from Fat 226 | 51% |
| Total Fat 25.62g | 32% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.41g | |
| Cholesterol 33mg | 11% |
| Sodium 252mg | 11% |
| Potassium 371mg | 11% |
| Total Carbs 42.7g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.79g | 3% |
| Protein 10.57g | 17% |
