Chicken with Shallot Cream Cheese Sauce

Instructions

1. 1

   Peel and finely chop the shallot, then finely snip the chives. Split two approximately 300 g chicken breasts horizontally into four cutlets, gently flattening any thick areas to an even 1–1.5 cm. Coat it with the paprika, 0.5 tsp salt, garlic powder, onion powder, oregano, pepper and thyme.

2. 2

   Put the raw, regular long-grain white rice, 480 ml water and remaining 0.25 tsp salt in a 3-litre saucepan. Bring to a boil over high heat, cover and reduce to low. Simmer for 10 minutes, then scatter the frozen peas over the rice without stirring. Cover, briefly raise the heat to restore a gentle simmer, then cook on low for another 8–10 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 5 minutes. Cook the chicken and sauce while the rice cooks.

3. 3

   Meanwhile, heat a 30 cm skillet over medium heat for 2 minutes. Add half the butter and half the oil. Cook two cutlets for approximately 3–4 minutes per side, until browned and their thickest parts reach 74°C/165°F on a food thermometer. Transfer to a plate. Repeat with the remaining butter, oil and chicken, reducing the heat if the browned bits begin to darken.

4. 4

   Reduce the skillet to medium-low heat. Add the shallot and cook for 4 minutes, stirring frequently, until softened but not deeply browned.

5. 5

   Pour in the chicken stock and scrape up the browned bits. Bring to a gentle simmer, then lower the heat. Add the cream cheese in small pieces and stir or whisk for 2–3 minutes until smooth. Stir in the Dijon mustard and any juices collected on the chicken plate.

6. 6

   Return the chicken to the sauce and turn to coat. Simmer gently for 2–3 minutes, or until the chicken is hot throughout and reaches 74°C/165°F. Stir in the chives.

7. 7

   Fluff the rice and peas together with a fork. Divide among four plates, add one chicken cutlet to each and spoon over all the shallot cream cheese sauce.