30 min meal

Parboiled (aka converted) rice is so easy to make on the stove!  In just 30 minutes, you&#39;ll have perfectly fluffy (and healthy!) rice.

Stove-Top Parboiled Rice

parboiled rice

water

salt ((Optional))

Start by bringing 2 cups of water to a boil in a 3-quart saucepan over medium-high heat.  

While the water gets hot, rinse your uncooked rice in cold water under the tap.  This removes any extra starch or dust that has built up during storage.

Place 1 cup of rice and salt in the boiling water.  Turn to low and cover with a lid.  Simmer for 20-25* minutes or until all the water is absorbed. 

When the water is absorbed, your perfect rice is ready to be served. Enjoy!

It’s kind of like a lighter chicken cutlet, battered only with flour and egg, served in a super delicious white wine lemon sauce. My version of the story adds in thinly sliced charred lemon — which truly makes the dish — and draws on the basic techniques I learned in culinary school to make a banger of a pan sauce.

Chicken Francese

chicken breasts (halved and pounded thin)

Salt & pepper

flour

eggs

tbsp cream

Parmigiano

lemon (thinly sliced)

lemon

shallot (finely minced)

garlic (finely minced)

Olive oil for frying (can sub

chicken stock

butter

parsley (chopped for garnish)

Carefully butterfly (cut lengthwise but stopping before reaching the end) of each chicken breast, then slice in half. Pound out the chicken halves until thinned and even in size. Season the now 4 chicken pieces with salt and pepper.

Grab two shallow bowls. Add flour, salt, and pepper to one bowl. Add eggs, cream/milk, Parmigiano cheese, salt, and pepper to the other bowl. Mix each bowl until well combined.

At this point, I like to chop the sliced lemon, shallot, and garlic so that they are ready.

Heat a large skillet over medium heat. Add in enough oil for a shallow fry ~ think chicken cutlets.

Once the oil is hot, coat each piece of chicken in flour and then the egg. Drip off the excess and place the chicken directly into the oil. After 3-5 minutes, or until golden, flip and cook the other side. Remove the chicken from the heat and place it on a wire rack. Keep it somewhere warm near the stove.

Drain all but 1 tbsp of oil from the pan. Add the lemon slices and raise the heat to medium-high. Cook until slightly charred on both sides, then remove them from the pan.

Add a touch more oil if needed then add in the shallot and garlic. Cook for 1 minute, until fragrant, then add in the wine and deglaze the bottom of the pan of any fond. Cook until the wine has almost ¾ the way evaporated, then add in the stock.

Bring the pan up to high heat and allow the stock to reduce by half. Then, add the lemon zest and lemon juice. Taste and adjust the seasoning by adding salt and pepper as needed.

Turn the heat off, add the cold butter, and swirl to emulsify until the sauce. Add the chicken back into the pan, top with the charred lemon sliced bring up to a boil for 1-2 minutes, to heat back up the chicken. Spoon the sauce over the top of the chicken.

Garnish with fresh parsley and extra lemon wedges…ENJOY!!!

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Stove-Top Parboiled Rice

Chicken Francese

Top 2 30 min meal recipes from across the web

The most viewed 30 min meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stove-Top Parboiled Rice

Chicken Francese

The most viewed 30 min meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine