Pan-Fried Chicken Breast with Lemony Mushroom & Herb Rice

Directions

1. Rinse and dry the mushrooms, shallots, garlic, and parsley; set aside the lemon after zesting and juicing.
2. Preheat a skillet over medium heat and warm a small amount of olive oil to coat the bottom.
3. Trim and peel the shallot, then mince; trim the garlic end, peel, and mince or press. Sauté the shallot and garlic in the hot oil, stirring until softened between 3 and 4 minutes.
4. Thinly slice the mushrooms lengthwise and add them to the pan with a pinch of salt and pepper; cook until tender and the liquid evaporates, about 5 to 7 minutes.
5. Pat the chicken dry, season generously with salt and pepper on both sides, then heat another skillet with olive oil over medium heat and cook the chicken until browned and cooked through, about 6 to 8 minutes per side; transfer to a plate and tent with foil.
6. Add the rice and broth to the mushroom pan, scraping up browned bits; bring to a boil, then reduce heat, cover, and simmer 15–18 minutes until tender.
7. Zest and juice the lemon, then finely chop the parsley leaves. Stir the lemon, parsley, and a bit of olive oil into the cooked rice just before serving, then plate with the chicken alongside.