Chicken With Scallion Lime Sauce And Sweet Carrot Rice Recipes

SESAME LIME SCALLION RICE

Steps:

• In a 3- to 4-quart saucepan or skillet, heat 1 tablespoon of sesame oil over medium heat. Add the scallion whites, 1/4 teaspoon of salt, and a pinch of pepper. Cook, stirring often, until tender but not browned, about 5 minutes.
• Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes.
• Add the chicken broth, lime zest, 1 teaspoons salt and 1/4 teaspoons pepper; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes. The trick to perfect is rice is not to lift the lid or stir during this stage. Leave it alone until all the liquid is absorbed.
• Remove from the heat and using a fork, fluff the scallion greens, 1 tablespoon of sesame oil, and the lime juice into the rice. Let rest 5 minutes.
• Sprinkle with toasted sesame seeds and serve.

BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS

Steps:

• Preheat oven to 400 degrees.
• Trim off any fat or membranes from the chicken.
• Pound thicker ends lightly to flatten to an even thickness.
• Dredge the chicken in flour; shake off excess.
• In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
• Add chicken and saute, turning once, until golden brown, about 3 mins per side.
• Remove to plate. Keep warm.
• Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
• Cook until softened, about 5 minutes.
• Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
• Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
• Add chicken and season with salt and pepper.
• Drizzle on the lime juice.
• Cover with remaining sauce.
• Sprinkly on the lime zest, parsley and bread crumbs.
• Dot with remaining Tbs butter.
• Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
• Serve at once.

CHICKEN WITH SCALLION-LIME SAUCE AND SWEET CARROT RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.