Creamy Chive Chicken

Ingredients

• 1 lemon
• 1/4 ounce chives
• 1 apple
• 1/2 cup Jasmine rice
• 2 teaspoons Dijon Mustard
• 2 - 5 oz chicken breasts
• 1 cup chicken stock
• 2 tablespoons sour cream
• 2 ounces mixed greens
• 1/2 teaspoon sugar
• 1 tablespoon butter

Instructions

1. 1

   Prepare ingredients

   Wash and dry produce. Zest and quarter lemon. Mince chives. Halve and core apple. Then, thinly slice - can do triangles or keep as long slices.

2. 2

   Cook Rice

   In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, about 15-18 minutes. Keep covered off heat until ready to serve.

3. 3

   Make Dressing

   While rice is cooking, in a medium bowl, combine 1 tablespoon olive oil, juice from half the lemon, half of the mustard, 1/2 teaspoon sugar, salt and pepper to taste. Stir in half the chives, then set aside.

4. 4

   Cook Chicken

   Pat chicken dry with paper towel, then season all over with salt and pepper. Heat a large drizzle of olive oil in a pan over medium-high heat. Add chicken and cook until browned, about 3-5 minutes per side. Transfer chicken to plate and wipe out pan.

5. 5

   Make Pan Sauce

   Use the same pan and heat over medium-high. Add chicken stock, remaining mustard, 1/4 cup water, and a squeeze of lemon juice. Simmer until slightly thick, about 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper as desired.

6. 6

   Fluff Rice, Finish Salad & Serve

   Fluff rice with a fork; stir in 1 tablespoon butter and lemon zest. Season with salt and pepper to taste. Add mixed greens and apple to bowl with dressing. Toss to combine; season as needed. Divide chicken, rice, and salad between places. Drizzle chicken with sauce. May serve any remaining lemon wedges on the side.