Recipe: Orange Mediterranean Chicken Sauté with Brown Rice

Makes 4 servings

In a medium saucepan over high heat, combine the rice and water. Bring to a boil, then cover and reduce to a simmer. Cook for 25 minutes, then remove from the heat and let stand 5 minutes.

Meanwhile, in a medium bowl, combine the orange zest and juice, red peppers and olives. Add the chicken breasts, then set aside to marinate for 20 minutes. The chicken also can be covered and refrigerated to marinate for several hours.

In a wide, shallow bowl, mix the flour and ½ teaspoon of salt and ¼ teaspoon black pepper. Set aside.

When the chicken is ready, in a Dutch oven over medium-high, heat the oil. One at a time, remove each piece of chicken from the marinade (reserving the marinade) and dredge through the flour.

Arrange the chicken in the Dutch oven, reduce heat to medium, cover and cook for 10 minutes. Flip the chicken, add the mushrooms, then cover and cook for another 5 minutes.

When the chicken is browned on the bottom and cooked through, remove from the pan and cover with foil.

Return the Dutch oven to the heat and add the wine. Stir in the reserved marinade and bring to a boil. Reduce heat to low to maintain a simmer, then swirl in the butter.

Serve the chicken over the rice and drizzled with the pan sauce.