Creamy Chive Chicken with Lemony Rice & Dijon Apple Salad

This meal was better than I thought it would be. I expected it to be just ok, nothing fancy, nothing overly flavorful and yet....it was surprisingly delicious. 

I finally unlocked the issue I have with cooking rice on the stove. I have followed the "directions" that everyone says that's a 2-1 ration. Two cups of water to 1 cup of rice. It NEVER works for me. 

Since using Hello Fresh I've cooked rice on the stove each time and have been successful. I do a step more than they have and that's sauteing the rice. 

I put 1 T of olive oil (or any oil) in the pan, drop in the rice when it's hot and sauté the rice for a couple of minutes. I'm not looking to brown it, just until some of the rice becomes WHITE. Then instead of water, I've been using chicken stock. Put in the same amount of water as rice. Cover, bring to a boil and drop down to low. Cooking for about 18 minutes.

It's been perfect every time. 

The rest of this meal was easy to cook and absolutely delicious.

Creamy Chive Chicken with Lemony Rice & Dijon Apple Salad
Recipe from Hello Fresh
Serves 2

• 1 lemon, zested
• 3 T chives, minced
• 2 T sour cream
• 2-3 tsp Dijon, separated
• Mixed Greens
• 1 apple
• 1/4 c chicken stock
• 2 chicken cutlets
• 3/4 c Jasmine rice

Zest and quarter lemon. Mince chives. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles.

In a small pot, combine rice, 1 1⁄4 cups water, 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. [Jenn Note: I've unlocked the best way to do rice. Put a little oil - like 1 T - in the pan, toss in the rice, sauté it a bit. You can brown it but its not necessary. As soon as some of the rice turns white white, then add chicken stock, instead of water. Cover, bring to a boil. Reduce to low and cook 15-18 mins]

While rice cooks, in a medium bowl, combine 1 TBSP olive oil, juice from half the lemon, half the mustard (you’ll use the rest later), 1⁄2 tsp sugar, 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 medium-high 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 same pan over medium-high heat. Add stock concentrate, remaining mustard, 1⁄4 cup water, and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat.

Stir in sour cream and remaining chives. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter and lemon zest. Season with salt and pepper. 

Add mixed greens and sliced apple to bowl with dressing. Toss to combine; season with salt and pepper. 

Divide chicken, rice, and salad between plates. Drizzle chicken with pan sauce. Cut remaining lemon into wedges and serve on the side.