I learned how to prepare this dish from a very talented chef who oversaw the kitchen of the Hotel Kobenzl just outside Salzburg, Austria. Ingredient amounts are up to you. This meal is easy and delicious.
Sautéed Chicken Breast
Rice
Salad
Dry Crisp White Wine
Chicken
- Boneless chicken breasts, 1 per person
- Milk
- Olive oil
- Chicken stock fresh or canned
- Marjoram to taste
- Thyme to taste
- Chopped parsley, preferably fresh, for garnish
Place the breasts in a glass dish, cover with milk and soak for a minimum of 3 hours. If you choose to soak for more than 3 hours be sure to refrigerate the dish.
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Preheat the oven to 200°. Put your dishes and serving platter in the oven to warm them.
Sauté the breasts in olive oil until the juices run clear 20 – 25 minutes. Be careful not to overdo the cooking. Should the chicken look dry at any point add a bit of stock.
Sprinkle with chopped fresh parsley, place in the warm oven or tent with foil until you are ready to serve.
Rice
Follow the instructions on the rice box to prepare. Substitute chicken stock for half of the water.
I like to sprinkle with chopped fresh parsley to camouflage the pasty whiteness
Salad
Select at least two different types of lettuce then clean out your fridge. Throw in cut up radishes, carrots, cucumbers, zucchini, tomatoes, black olives, and anything else that strikes your fancy.
Toss them all together. Cover with a moistened paper towel to keep the veggies crunchy and refrigerate until serving time.
When it’s time to serve, toss the salad with a little of your favorite dressing and let your family enjoy.
Any leftover chicken and rice makes a perfect lunch and is easily reheated. It can be frozen for up to one month. Before you seal the lunch package be sure to add a few tablespoons of chicken stock to keep the rice moist during the reheat.
