Fizzy Chicken and Rice with Lemon Vinegarette

I love love love this dish! The chicken is moist and has a slight sweet taste, the rice is creamy and rich and then the vinaigrette ties it all together with a tart lemony zing! I love the light fresh flavors. I added some carrots and zucchini sliced very thin with a vegetable peeler and sauteed quick with olive oil, salt and pepper. I could have this once a week... at least!

Fizzy Chicken & Rice w/ Lemon Vinaigrette
adapted from Cuisine at Home

Lemon Vinaigrette
4 Tbsp. lemon juice
2 Tbsp. chopped fresh chives
2 Tbsp. honey
2 tsp. Dijon mustard
4 Tbsp. vegetable oil
Chicken
4 boneless, skinless chicken breast
1/4 c. all-purpose flour
1/4 c. lemon lime soda
3 tbsp. butter
1/2 tsp. red pepper flakes
Rice
1 1/2 c. rice
1/4 c. grated Parmesan cheese
1/4 c. heavy cream
3 tbsp. butter


Combine lemon juice, chives, honey, and Dijon in a bowl. Drizzle in 4 Tbsp. oil, whisking constantly until mixture is thoroughly combined. Set aside.

Cook rice according to package directions. Trim chicken breasts, then season with salt and pepper.

Dredge chicken in flour; sauté in oil in a large skillet over medium high heat until golden, about 2 minutes. Flip chicken; sauté for 1 more minute.

Deglaze pan with lemon lime soda, reduce heat to medium, and add 3 tbsp. butter and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep chicken warm over low heat.

Combine cooked rice with parmesan, cream, and 3 tbsp. butter. Drizzle chicken breasts and parmesan rice with lemon vinaigrette.