Target: 6 × 4 inches · landscape

Brown-Butter Chicken with Corn-Tomato Rice

45 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken breasts

□ 1 1/2 cups long-grain white rice

□ 2 1/4 cups low-sodium chicken stock

□ 1 1/2 tbsp unsalted butter

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□ 1 tbsp olive oil, divided

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper, divided

□ 1 tsp finely chopped fresh rosemary

□ 1 medium lemon

□ 1/4 cup chopped flat-leaf parsley

Directions

1. Mix the tomato, rosemary, and lemon topping, using halved cherry tomatoes if large tomatoes are mealy or out of season. Pound and season the chicken evenly.

2. Brown butter until nutty, toast rice, add stock, and simmer covered on low until the grains are nearly tender.

3. Sear chicken in a skillet to 165 F while rice cooks. Fold in fresh corn, or frozen corn if fresh is unavailable, and finish covered.

4. Rest chicken, fluff parsley through the rice, then serve with the tomato, rosemary, and lemon topping.

Cook’s note: Keep the saucepan covered while rice cooks; lift the lid only to add corn at the end.