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About the Dish

  • Wild Rice Blend

    Wild Rice Blend

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butter

    Butter

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Shallot

    Shallot

  • All Purpose Flour

    All Purpose Flour

  • Lemon

    Lemon

  • Oregano

    Oregano

  • Parsley

    Parsley

METHOD

1
• Place a small saucepan over medium-high heat. Add rice, bouillon cube, 1 pat butter and 1 3/4 cups water. • When water boils reduce heat to low, cover, and simmer 40 minutes. • Remove from heat and let stand, covered, 5 minutes. The rice should be slightly firm. Drain off any excess water.
2
MISE EN PLACE •Peel and mince shallot. • Zest lemon. Halve and juice 2 tablespoons juice lemon (save any extra for another use). • Pick and chop oregano leaves. • Pick and chop parsley leaves.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
4
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without turning or stirring until browned on the bottom, 3-4 minutes. • Flip and cook until chicken is opaque all the way through and browned on the second side, 2-3 minutes. • Transfer chicken to a small bowl, cover with a plate and set aside.
5
Reduce heat to medium. Add shallot. Cook, stirring, until it starts to become translucent, about 2 minutes.
6
• Stir in flour, and cook 30 seconds. • Stir in 1 cup water, 1/4 teaspoon PeachDish Salt, lemon zest, 2 tablespoons lemon juice and oregano. Bring to a simmer. • Cook, stirring, 2-3 minutes. If necessary, thin sauce with a little water.
7
While sauce cooks, thinly slice chicken against the grain. • Remove sauce from heat. Stir in remaining 2 pats butter, parsley and any resting juices from chicken. • Taste and adjust seasoning as desired with PeachDish Salt.
8
Divide rice between 2 plates. Top with chicken and sauce, and enjoy!