Califonia Bountiful
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Pan roasted chicken breast with rice and sauvignon blanc-carrot reduction

Pan roasted chicken breast with rice and sauvignon blanc-carrot reduction


2 cups cooked black rice
2 chicken breasts with skin on
Salt and pepper, to taste
4 tbsp. olive oil, divided use
2 cups thinly sliced spring onions (such as leeks, green onions, scallions, garlic)
1/4 cup white wine
1 cup chicken stock
1/2 cup cream
1 tbsp. butter
1 pinch chopped fresh chives
Squeeze of lemon juice
Grated Parmesan cheese (optional)

Sauvignon blanc-carrot reduction
1 1/2 cups sauvignon blanc (or white wine of your choice)
1 1/2 cups carrot juice (fresh is best, but canned will suffice)
1 shallot, sliced
1 pinch peppercorns
2 sprigs thyme
1/4 cup heavy cream
1 lb. cold butter, diced
Salt, to taste
Squeeze of lemon juice

Although the ingredient list is somewhat lengthy, this delicious entrée goes together fairly quickly.


Preheat oven to 450 degrees. Precook rice in simmering water until al dente, about 8 to 10 minutes. Strain and rinse with cold water until water runs clear; reserve.

Heat a cast iron or thick stainless steel pan over medium heat. Season chicken with salt and pepper, add 2 tbsp. olive oil to hot pan and place chicken skin side down. Cook 3 to 4 minutes or until golden brown. Turn chicken and place pan in the oven for an additional 8 to 10 minutes or until chicken reaches an internal temperature of 160 degrees.

In a sauté pan, sauté onions in remaining 2 tbsp. olive oil over medium heat until soft and golden brown, about 3 to 5 minutes. Deglaze with white wine. Add stock and cream. Simmer over medium heat, stirring constantly, until stock reduces and cream begins to thicken, about 4 to 6 minutes. Stir in butter, chives, lemon juice, salt and pepper to taste, and, if desired, Parmesan cheese.

For sauce: Meanwhile, combine wine, carrot juice, shallot, peppercorns and thyme in a saucepan. Reduce over medium heat until thick syrup forms, about 5 to 10 minutes. Add cream and bring to simmer. Slowly whisk in butter, stirring constantly to emulsify butter. Remove from heat and season with salt and lemon juice. Strain through a fine mesh strainer to remove shallots, peppercorns and thyme.

To serve: Spoon rice in the center of each plate and pour sauce around perimeter. Place chicken on top of rice.

Serves 2