Chicken with Lemon and Lemon-Rice Pilaf

This recipe is impressive yet quite easy with the oven doing most of the work. The savory, buttery sauce is a delicious complement to the pilaf. The pilaf recipe was adapted from a recipe from Central Market.


Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
½ cup low-sodium chicken broth
½ cup white wine
¼ cup lemon juice
½ teaspoon lemon zest
¼ cup capers, rinsed
3 tablespoons flour
1 teaspoon powdered garlic
1 teaspoon powdered onion
1 tablespoon unsalted butter
½ cup finely chopped parsley
Salt and black pepper, to taste

In a large 9" × 13" Pyrex dish, pour the olive oil in the bottom. Place the chicken breasts in the dish. Pour the broth and wine over the chicken. Place in the oven for 30 minutes. Check the chicken and turn over. When it's done (internal temperature of at least 165°), take out of the oven and pour most of the collected juice into a deep 9" skillet. Cover the resting chicken with foil and set aside.

Reduce the juices on medium high heat. When it is about half reduced, take a ¼ cup liquid and pour into a bowl. Add the flour to the bowl and stir with a fork until well incorporated. Add the flour mixture slowly back into the skillet to thicken. Add capers, lemon juice and zest, garlic, and onion. When thick, take off the heat and add the butter and parsley. Pour sauce over the chicken


Lemon-Rice Pilaf

Ingredients

2 cups long-grain brown rice (preferably jasmine or basmati)
4 cups fresh spinach, chopped finely
¼ cup toasted, chopped almonds
3 tablespoons lemon juice
½ teaspoon lemon zest
Salt and pepper

Cook rice according to rice cooker directions, subbing chicken broth for water. Pour rice into a warmed serving bowl. Add spinach and toss to combine. Add remaining ingredients.

This pilaf pairs well with almost anything, especially fish.