Chicken Picatta over Brown Rice Pilaf

Ingredients:
2 boneless, skinless chicken breasts
¼ cup flour
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth
Juice of one fresh lemon
¼ cup chopped parsley
1 cup brown rice
1 package frozen peas and carrots

Preparation:
Cook the rice in boiling water according to package directions.
Stir the frozen peas and carrots into the cooked rice.
Cover and keep warm.
Place the chicken breasts between two sheets of plastic wrap and pound until they are ¼ inch thick.
Cut each piece in half, making four pieces total.
Put the flour, dried parsley, salt and pepper in a bag.
Place the chicken pieces in the bag and shake to coat.
Heat 1 tablespoons butter and t1 tablespoon olive oil in a pan.
Cook the chicken breasts until browned, about 3 minutes per side.
Remove from the pan.
Add the lemon juice and broth to the pan and scrape up any brown bits.
Boil the liquid for ten minutes. Add one more tablespoon of butter to the broth.
Remove from the heat. Add the parsley to the sauce.
Pour the sauce over the chicken and serve over the rice pilaf.

Tip: If the sauce needs to be thickened, mix one tablespoon of flour with 2 tablespoons of water and whisk into the sauce.



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