About this recipe:This is a very versatile midweek dinner for two. Flatten out a chicken breast, dredge with flour and dried sage, then fry until golden and serve with red and yellow peppers, rice and a delicious maple syrup sauce. You can use other vegetables if you prefer.
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Method Prep:10min › Cook:20min › Ready in:30min
Cook the rice in a saucepan according to directions on the packet. Drain.
Beat chicken with a mallet to a thickness of about 1cm. Combine flour, sage, salt and pepper on a plate and mix well. Dredge chicken in the flour mixture and shake off excess.
In a frying pan, melt butter and oil over a medium heat; fry chicken on each side for 4 minutes, or until golden brown and no longer pink in the middle. Remove chicken from pan, cover with foil and set aside.
Add garlic and peppers to the same pan; cook and stir for 2 minutes.
In a small bowl, mix chicken stock, maple syrup, mustard and vinegar until well combined; pour over the peppers in the pan. Bring to the boil and simmer for 5 minutes.
Slice chicken breast into bite sized pieces. Add chicken together with rice to the vegetables in the pan and mix well. Simmer for a few minutes until the flavours have combined and rice has heated through. Serve.