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RECIPE
17 INGREDIENTS27 STEPS30MIN

Lemon and Herb Chicken Moscato

4.5
2 Ratings

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When you’re looking for a festive dinner but don’t want to spend hours slaving away in the kitchen, this Moscato Chicken is exactly what you’re looking for. Layers and layers of flavor make this one of the most memorable chicken dishes you’ll ever make.
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
2
Shallots
4 cloves
1/2 cup
4 oz
Cremini Mushrooms
1 pckg
Chicken Base
2/3 cup
1/2 cup
Moscato Cooking Wine
1 1/2 cups
1/2 tsp
Crushed Red Pepper Flakes
1/2 Tbsp
1 cup
Water
1/3 cup
Oil

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Nutrition Per Serving

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CALORIES
1537
FAT
83.5 g
PROTEIN
93.2 g
CARBS
123.6 g

Cooking Instructions

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Step 1
Mince Shallot (2) and set aside.
Step 2
Mince Garlic (4 clove) and set aside.
Step 3
Zest the Lemon (1) into a small bowl. Juice the lemon into a second small bowl and remove any seeds.
Step 4
Remove the Fresh Parsley (0.25 ounce) and Fresh Basil (0.25 ounce) leaves from the stems. Discard stems. Roughly chop basil leaves. Set herbs apart separately.
Step 5
Slice mushrooms in half, and cut each slice into pieces a quarter inch thick.
Step 6
Pat dry the Chicken Thigh (4) with paper towels, and cut the chicken into one inch pieces. Place into a large bowl.
Step 7
Sprinkle the chicken with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon). Toss with All-Purpose Flour (1/4 cup) to coat well.
Step 8
Add Water (1 cup) to a small saucepan. Add the Chicken Base (1 package) and Basmati Rice (4 ounce). Stir.
Step 9
Bring to a boil over medium high heat.
Step 10
Reduce heat to low. Cover and let simmer for ten minutes.
Step 11
Remove from heat and fluff rice.
Step 12
Bring a medium saucepan of water to a boil over high heat.
Step 13
Heat a large saute pan over medium high heat with Oil (2 tablespoon).
Step 14
Once pan is hot, add chicken and saute for ten minutes, stirring frequently.
Step 15
When chicken is done, remove and place into medium bowl.
Step 16
Add Oil (2 tablespoon) to the same pan. When hot, add half of the shallot and a quarter of the garlic. Saute for one minute.
Step 17
Add the Cremini Mushroom (4 ounce) and cook for three minutes.
Step 18
Add the Moscato Cooking Wine (1/2 cup) and simmer for five minutes.
Step 19
Return the chicken to the pan with the mushrooms. Add fresh basil, and Salt (1/4 teaspoon).
Step 20
Reduce the heat to low. Add the lemon juice and stir, then turn off heat.
Step 21
Trim off the ends of Green Beans (6 ounce) and add to the water once boiling.
Step 22
Cook for two minutes, and then drain the beans into a colander.
Step 23
In a medium saute pan, heat Oil (1 tablespoon). Add Crushed Red Pepper Flakes (1/2 teaspoon), remaining shallot and remaining garlic. Saute for two minutes.
Step 24
Add the green beans and stir well for one minute.
Step 25
Remove from heat and add lemon zest, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Step 26
Place rice in the center of two plates. Place the green beans atop the rice. Top with the chicken mushroom mixture, and then garnish with parsley leaves.
Step 27
Serve and enjoy!

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Nutrition Per Serving
Calories
1537
% Daily Value*
Fat
83.5 g
107%
Saturated Fat
4.8 g
24%
Trans Fat
0.1 g
--
Cholesterol
222.3 mg
74%
Carbohydrates
123.6 g
45%
Fiber
7.3 g
26%
Sugars
50.3 g
--
Protein
93.2 g
186%
Sodium
22425.9 mg
975%
Vitamin D
0.1 µg
0%
Calcium
152.4 mg
12%
Iron
5.7 mg
32%
Potassium
622.9 mg
13%
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