Creamy Chive Chicken

We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flavor to your dish. Here, tangy lemon juice, punchy dijon, sour cream, and fresh chives mingle to create a condiment that truly takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple… because you only deserve the best!

Ingredients

  • 2 chicken breasts

  • 1/2 cup rice

  • 1 tsp Better than Boullion chicken stock concentrate

  • 2 tsp dijon mustard

  • 1 lemon

  • 1 apple

  • 2 Tbsp sour cream

  • 1/4 oz chives

  • 2 oz mixed greens

  • 5 tsp olive oil

  • 1/2 tsp sugar

  • 1 Tbsp butter

  • salt

  • pepper

Directions

  • Wash and dry all produce. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4 servings). Mince chives. Zest and quarter lemon (quarter both lemons for 4).

  • In a small pot, combine rice, ¾ cup water (1 1/2 cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

  • While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard, ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.

  • Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

  • Heat pan used for chicken over medium-high heat. Add stock concentrate, remaining mustard, 1/4 cup water (1/3 cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. ( If sauce seems too thick, add more water 1 tsp at a time until it reaches drizzling consistency.) Season with salt and pepper.

  • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. Add mixed greens and apple to bowl with vinaigrette. Season with salt and pepper; toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.