Fizzy Chicken with Lemon Vinaigrette

I don't know what's worse - no photo or a lame phone photo.  But don't judge this recipe from my picture.  The meal was delicious!  It was easy to put together, but tasted special and I would confidently serve this to guests.  The vinaigrette, rice, and chicken put together made for a yummy party in my mouth!

adapted from a recipe in More Tastes of Genesee Home

1/4 cup fresh lemon juice

1 Tbsp honey

2 tsp Dijon mustard

1/4 cup vegetable oil

4-6 boneless, skinless chicken breasts

salt and pepper

1 1/2 cups long grain white rice (I like jasmine best), uncooked

1/4 cup flour

2 Tbsp vegetable oil

1/2 cup carbonated water or club soda

1 Tbsp unsalted butter

1/4-1/2 tsp red pepper flakes

1/3 cup grated fresh Parmesan cheese

1/4 cup heavy cream

1 Tbsp unsalted butter

Combine the lemon juice, honey, and mustard in a bowl.  As you whisk it together, drizzle in the oil until it has emulsified.  Set aside.

Cook rice according to package directions.  

While rice is cooking, trim the chicken breasts of any fat then season with salt and pepper.  Dredge the chicken pieces in flour then saute in 2 Tbsp oil in a large saute pan over medium-high heat for 2 minutes or until golden.  Flip and sauté for 2 minutes more.  Then deglaze with the carbonated water and reduce heat to medium.  Add the 1 Tbsp butter and red pepper flakes.  Cover and simmer until liquid is syrupy, about 10 minutes, turning the chicken to coat.  Keep the chicken warm over a low heat.

Take the cooked rice and add Parmesan cheese, cream, and butter.  Mix together until everything is melted.  

Serve the chicken breasts over the rice with the lemon vinaigrette drizzled on top.