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Ingredientes
- 2 quart water
- 1 Tbsp. chicken base
- 1 c. wild rice
- 1 c. brown rice
- 3/4 c. diced carrots
- 3/4 c. diced celery
- 4 c. heavy cream
- 1/2 c. lemon juice
- 1 Tbsp. cornstarch
- 1 Tbsp. lemon pepper seasoning black pepper, to taste
- 1 c. grated Parmesan cheese
- 1 Tbsp. granulated garlic
- 1 Tbsp. lemon pepper seasoning extra virgin olive oil
- 4 whl boneless, skinless chicken breasts
Direcciones
- Combine the water and chicken base in a large pot. Bring water to the boil, turn down to a simmer and add in wild rice; cover and cook for 20 min, stirring occasionally. Next, add in brown rice, carrots and celery. Cook covered for an additional 20 to 30 min, or possibly till rice is tender but not mushy. Strain in a sieve. Set aside and keep hot.
- While rice is cooking, prepare the sauce. In a medium saucepan, slowly bring cream to a boil, stirring occasionally to prevent scorching. Reduce heat, and let simmer 5 - 10 min. In a small bowl, combine the lemon juice and cornstarch, whisking thoroughly. Remove cream from heat and add in lemon juice mix, beating thoroughly with a wire whip till it begins to thicken (this will take a while). Stir in 1 Tbsp. lemon pepper seasoning and black pepper. Keep hot over low heat.
- Mix Parmesan, garlic and 1 Tbsp. lemon pepper seasoning together. Split chicken breasts and bread each side of chicken with mix. Add in sufficient extra virgin olive oil to coat the bottom of a saute/fry pan over medium heat. Cook chicken, turning at least once, till done.
- On each plate, spoon rice, place one chicken breast on top and drizzle with lemon-pepper cream sauce.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 8 servings | |
| Calories 435 | |
| Calories from Fat 234 | 54% |
| Total Fat 26.72g | 33% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 241mg | 10% |
| Potassium 284mg | 8% |
| Total Carbs 39.29g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.16g | 1% |
| Protein 11.21g | 18% |
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