Creamy Chive Chicken | with Lemony Rice and Dijon Apple Salad

Wash and dry all produce. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4 servings). Mince chives. Zest and quarter lemon (quarter both lemons for 4).

In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard, ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.

Pat chicken dry with paper towels, then season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Heat pan used for chicken over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), a squeeze of lemon juice, stock concentrate, and remaining mustard. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. (TIP: If sauce seems too thick, add more water, 1 tsp at a time, until it reaches drizzling consistency.) Season with salt and pepper.

Fluff rice, then stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest; season with salt and pepper. Add mixed greens and apple to bowl with vinaigrette. Season with salt and pepper, then toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.