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A recipe from Nancy Bordeleau Cinq Fourchettes

Chicken Rice with Mustard, Asparagus, and Grilled Lemons

  • 4 servings

Difficulty: Easy

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Ingredients

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Directions

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  1. Cook instant rice, replacing water with chicken broth (adjust quantity according to liquid required on package).
  2. While rice is cooking, cut asparagus and cook in butter in a skillet until tender but still crunchy (3 to 5 minutes depending on size of asparagus). Set aside.
  3. When rice is cooked, add parsley, zest of one lemon, and juice of half a lemon. Mix thoroughly, add salt and pepper, and set aside.
  4. Cut one lemon in half and brown in a grill pan or on the BBQ. Check on lemon periodically to prevent it from burning.
  5. In the meantime, cut chicken into strips and cook in a lightly oiled skillet.
  6. Assemble all ingredients and serve, squeezing juice from grilled lemon over rice and chicken according to taste.