Beurre Blanc Chicken w/Rice Pilaf & Peaches

Serving Size: 4

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Beurre Blanc Chicken w/Rice Pilaf & Peaches

Description

Beurre Blanc sauce typically contains a wine or broth and butter. Chicken broth, parsley, butter & capers combine to create an incredibly delicious and quick sauce. This meal is served with a simple rice pilaf plus a side of fruit. Be prepared to impress and watch this one become a family favorite Main Dish: Calories: 219, Saturated Fat: 3g, Trans Fat: 0g, Protein: 24g, Carbohydrate: 6g, Sugars: 0g, Sodium: 565mg Side Dish 1: Calories: 270, Saturated Fat: 1g, Trans Fat: 0g, Protein: 7g, Carbohydrate: 50g, Sugars: 2g, Sodium: 72mg Side Dish 2: Calories: 70, Saturated Fat: 0g, Trans Fat: 0g, Carbohydrates: 17g, Sugars: 15g, Sodium: 5mg

Meal Type

Quick

Dietary Preferences

No Preference

Ingredients

  • 1/4 cup Flour
  • 16 oz Boneless Skinless Chicken Breast
  • 2 Tbsp Smart Balance Butter
  • 1 cup (8 oz) Low Sodium Chicken Broth
  • 1 1/2 Tbsp Capers
  • 1 Tbsp chopped Parsley
  • ¾ cup Orzo Pasta
  • 3/4 cup Basmati Rice
  • 1 tsp Onion Powder
  • 1 ½ tsp Freeze Dried Garlic
  • 3 cups (24 oz) Low Sodium Chicken Broth
  • 2 Tbsp Smart Balance Butter
  • 4 Fresh Peaches (or Peach Cups)
  • Mrs Dash Salt & Pepper
  • 2 Tbsp Smart Balance Butter

Takes to prepare.

Takes to cook.

Takes 30 Minutes total.

Instructions

  1. In a medium sauce pan (that has a lid), melt butter over medium high heat. Add orzo and stir until browned.
  2. Add rice, onion powder, freeze dried garlic, and chicken broth to orzo. Bring to a boil. Finely chop parsley while waiting for rice to boil. Once boiling, reduce heat to low & cover with a lid. Set timer for 15 minutes.
  3. Trim any excess fat from chicken breast. Slice chicken breasts horizontally creating equal thickness (between ¾” -1” thick). Press with your palm to get to this thickness if necessary.
  4. In a large skillet, over medium heat, melt butter. Generously salt and pepper chicken breast. Coat with flour pressing flour into chicken w/ your hand.
  5. With butter now melted, add chicken. Cook until browned on one side, about 3 minutes.
  6. Flip chicken and cook for another 3 minutes to brown both sides. Remove from pan and set aside.
  7. Add chicken broth to skillet over medium heat and scrape side to incorporate any browned bits (they are packed with flavor). Add in butter and reduce down for 2-3 min, allowing sauce to thicken.
  8. Return chicken to skillet, coat with sauce and top w/ drained capers & chopped parsley. Ensure chicken reaches 165 degrees internal temperature. Plate chicken topped with beurre blanc sauce. Fluff rice. Serve rice & chicken with peaches. Enjoy!