(4 servings)

Rosemary lemon chicken ingredients:

• 4 boneless skinless chicken breasts
• Milk
• Flour
• Juice of 1 lemon
• 4 Tbsp Beyond the Olive Meyer lemon flavored olive oil
• 2 cloves garlic
• 1 tsp fresh rosemary
• 1/4 cup white wine
• 1/2 tsp salt
• 1/2 cup chicken broth
• 1/4 cup capers
• 2 Tbsp butter
• 2 Tbsp chopped parsley
• Pepper

Directions:

Dip chicken in milk and dredge in flour. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk until sauce thickens. Return chicken to skillet, cover and cook for 5 minutes on medium heat. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.

Creamy lemon rice ingredients:

• 1¼ cups water
• 1 cup chicken broth
• 2 Tbsp fresh lemon juice
• 1¼ cup white rice
• ½ cup heavy cream
• 2 Tbsp chopped fresh chives
• Salt & pepper

Directions:

Boil water, chicken broth and lemon juice in a saucepan over high heat. Add rice, cover, reduce heat to low and simmer 20 minutes. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes). Season with salt and pepper, garnish with chives.