Olive~Me & Co’s Rosemary Lemon Chicken with Creamy Lemon Rice

Ingredients: (chicken)

• 4 boneless skinless chicken breasts
• Milk
• Flour
• Juice of 1 lemon
• 4 Tbsp Olive~Me & Co’s Meyer Lemon
• 2 cloves garlic
• 1 tsp fresh rosemary
• 1/4 cup white wine
• 1/2 tsp salt
• 1/2 cup chicken broth
• 1/4 cup capers
• 2 Tbsp butter
• 2 Tbsp chopped parsley
• Pepper

Instructions: (chicken)

1. Dip chicken in milk and dredge in flour.
2. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside.
3. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk until sauce thickens.
4. Return chicken to skillet, cover and cook for 5 minutes on medium heat.
5. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.

Ingredients: (creamy lemon rice)

• 1¼ cups water
• 1 cup chicken broth
• 2 Tbsp fresh lemon juice
• 1¼ cup white rice
• ½ cup heavy cream
• 2 Tbsp chopped fresh chives
• Salt & pepper

Instructions:  (creamy lemon rice)

1. Boil water, chicken broth and lemon juice in a saucepan over high heat.
2. Add rice, cover, reduce heat to low and simmer 20 minutes.
3. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes).
4. Season with salt and pepper, garnish with chives.