Anton's Restaurant Lemon-Pepper Chicken
Source of Recipe
Hel
Anton's Restaurant Lemon-Pepper Chicken
Rice:
2 qt. water
1 T. chicken base
1 C. wild rice
1 C. brown rice
3/4 C. diced carrots
3/4 C. diced celery
Sauce:
4 C. heavy cream
1/2 C. lemon juice
1 T. cornstarch
1 T. lemon pepper seasoning
black pepper, to taste
Breading:
1 C. grated Parmesan cheese
1 T. granulated garlic
1 T. lemon pepper seasoning
Chicken:
olive oil
4 whole boneless, skinless chicken breasts
Combine the water and chicken base in a large pot. Bring water to the boil,
turn down to a simmer and add wild rice; cover and cook for 20 minutes,
stirring occasionally. Next, add brown rice, carrots and celery. Cook covered
for an additional 20 to 30 minutes, or until rice is tender but not mushy.
Strain in a sieve. Set aside and keep warm.
While rice is cooking, prepare the sauce. In a medium saucepan, slowly bring
cream to a boil, stirring occasionally to prevent scorching. Reduce heat, and
let simmer 5 to 10 minutes. In a small bowl, combine the lemon juice and
cornstarch, whisking thoroughly. Remove cream from heat and add lemon juice
mixture, beating thoroughly with a wire whip until it begins to thicken (this
will take a while). Stir in 1 tablespoon lemon pepper seasoning and black
pepper. Keep warm over low heat.
Mix Parmesan, garlic and 1 tablespoon lemon pepper seasoning together. Split
chicken breasts and bread each side of chicken with mixture. Add enough olive
oil to coat the bottom of a saute pan over medium heat. Cook chicken, turning
at least once, until done.
On each plate, spoon rice, place one chicken breast on top and drizzle with
lemon-pepper cream sauce.
Serves 8.
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