Spring Chicken In Wine Sauce in Gluten-Free Lemon-Brown Basmati Rice

Are you enjoying this spring weather, with its vibrant colors and longer days? Why not get a taste of spring too!!

Here is a delicious lemon spring chicken recipe with fresh garlic and herbs in a mouth-watering, tangy lemon and wine sauce. I prepared this dish for my family the other day. Not too much prep time and very nutritious.

Here is what you will need:

For chicken:

4-8 chicken breasts (lightly seasoned with salt and pepper)

3-4 cloves or more of fresh garlic (depending on how much you like garlic)

1 tablespoon of olive oil

1 lemon for zest and slicing (zest 1 tsp)

A handful of fresh chives (chopped)

A handful of fresh oregano (chopped)

3 cups of dry white wine

½ tsp sea salt

For rice:

2 cups of gluten-free brown basmati rice

3 small shallots (sides thin or diced)

½ cup of almonds with skin

1 tbs of olive oil

½ tsp sea salt

A pinch or two of pepper

Begin by frying the chicken breasts in olive oil on medium or high heat, add garlic, pepper, sea salt, lemon zest, chives and oregano and cook for 15 minutes. Next, add dry wine to the skillet and continue cooking for 15 to 30 minutes or until chicken is fully cooked. Place lemon slices on top of chicken breasts during the last few minutes of cooking.

In a small rice cooking pot, fry shallots and almonds with skin on medium high heat until dark golden brown. Almonds with skin will add a touch of contrast and flavor to the rice. Next add 2 cups of brown gluten-free basmati rice and 3 cups of boiling water. Add sea salt, quickly stir and cover until cooked to a fluffy brown texture. Begin cooking at medium high heat and gradually reduce as water absorbs.

Once rice is cooked, place on a long serving dish and add chicken breast pieces on top along with remainder of wine sauce drizzled on top of chicken and down through the rice. Use slightly cooked lemon slices and fresh oregano for garnishing (as seen in photo).

Enjoy!