Directions:
1. Trim all the fat and sinew from the chicken breasts. With
your palm on the top of a cutlet, carefully slice horizontally
to create 2 thin slices. Repeat with the other cutlet.
You can also splurge and buy sliced chicken breasts, or ask the
butcher to trim and slice them for you.
2. Season the flour with salt and pepper in a pie dish.
Dredge the cutlet slices and shake off any excess flour.
3. Heat 2 tablespoons of the butter in a 12-inch skillet.
Brown the cutlets for a minute or two on each side until
light-golden-brown. Remove to a dish and keep warm.
4. Melt the remaining butter in the skillet and add the
mushrooms. Fry until they release their moisture.
5. Sprinkle the remaining flour from the pie plate into
the skillet. Stir to form a roux.
6. Add the chicken stock and wine, stirring constantly.
Bring the sauce to a boil. When it has thickened, add the
chicken and lemon juice and reduce to a simmer. Cover and
continue to cook on low.
7. In a saucepan, melt 1 tablespoon of butter and stir in
the rice until the kernels are well-coated. (Make sure this
is plain long-grain rice, not converted, not instant, not
Minute, not boil-in-bag.)
8. Add the salt, the cup of water and cup of frozen peas.
Bring to a boil. Reduce to a very low simmer and cover tightly.
Cook for exactly 18 minutes. The chicken will be finished
cooking at the same time as the rice.
9. Remove the rice dish from the heat and
fluff with a fork. Serve it alongside the chicken cutlets.
10. This recipe can be doubled or quadrupled. The proportions
are 1 part rice to 2 parts water. The cooking time never
changes. My favorite long-grain rice is basmati. It has a
nutty flavor and aroma and an extra long grain.
Serves 2. |