Saturday, November 24, 2012

Creamy Dijon Chicken with Rice Pilaf

After all of the holiday eating, I was craving something fresh and healthy.  We have green beans and spinach in the garden right now so this hit the spot.

  • 3 tablespoons butter, divided
  • 1/3 cup broken spaghetti pieces
  • 1 cup long-grain white rice
  • Salt and pepper
  • 3 cups chicken stock, divided
  • 1/4 pound haricots verts (thin green beans), stemmed and halved
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 6-ounce pieces skinless, boneless chicken breast
  • 2 large shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1/4 cup crème fraîche
  • 2 tablespoons chopped flat leaf parsley
  • 1 cup fresh spinach, chopped
  • 2 tablespoons Dijon mustard
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the pasta; cook until golden, about 2 minutes. Stir in the rice; season with salt and pepper. Stir in 2 1/4 cups stock, cover, lower the heat and simmer until tender, about 18 minutes. Remove from heat, add green beans and replace cover to steam.  Fluff with a fork.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden, about 12 minutes. Transfer to a platter and keep warm.
To the same skillet, add the remaining butter. Cook over medium-high heat until foaming, then add the shallots and garlic; season with salt and pepper. Cook, stirring, for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the remaining 3/4 cup stock, crème fraîche, spinach, parsley and mustard.
Slice the chicken and add to the sauce in the pan. Stir in the green beans. Serve with the pilaf.

Adapted based on recipe from Rachael Ray Magazine

No comments:

Post a Comment