Mediterranean Chicken Saute n Brown Rice

[Hj]

1 c. long grain brown rice
2 c. water
Zest n juice of 2 oranges
1 c. julienned roasted red peppers
1/4 c. Kalamata olives quartered
6 chicken breasts boneless skinless (any pieces u like
3/4 c. all purpose flour
salt n pepper to taste
1/2 tsp. little garlic granular
2 T. x-virgin olive oil
1 lb. crimini mushrooms halved
1/2 c. dry white wine or cognac
2 T. butter

Medium saucepan over high heat- combine rice n water. Bring to boil-cover -reduce to simmer. Cook 25 minutes- remove from heat - let stand 5 minutes.

Meanwhile- using medium bowl- combine orange zest- juice- red peppers with olives. Add chicken breasts- mix-set aside while marinates- 20 minutes or several hours covered.

Using wide- shallow bowl- mix flour- salt n black pepper. Set aside.

When ready to cook chicken -using Dutch oven - medium high- heat the oil. One at a time- remove each piece of chicken from the marinade (reserving the marinade n dredge chicken through flour.

Arrange chicken in Dutch oven- reduce heat medium- cover - cook 10 minutes. Flip chicken- add mushrooms- cover - cook 5 more minutes.

When chicken is browned on bottom - cooked through- remove from pan - cover with foil.

Return Dutch oven to heat - add wine *to deglaze. Stir in reserved marinade n bring to boil. Reduce heat to low to maintain a simmer- swirl in butter.

Serve chicken over rice n drizzled with pan sauce. 6 servings.

Garnish with mint leaves chopped or little Greek oregano lightly.

Notes This goes really fast

[ChileFarmer]

Looks good to me. got it copied. Maybe trying soon. CF