Chicken Alicia Recipe

Cook rice

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add rinsed rice and toast 1 minute, stirring. Add water and 1/2 tsp salt, bring to a boil uncovered. Reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes.

Fluff rice with a fork, stir in chopped cilantro and 1 tablespoon lime juice. Adjust salt to taste and keep warm until plating.

Blanch or steam the carrots and broccoli until crisp-tender (about 3–4 minutes). Drain and shock in cold water to stop cooking, then drain again.

In a large skillet over medium-high heat, heat 1 tablespoon butter or olive oil. Add zucchini and briefly sauté 2 minutes, add blanched carrots and broccoli, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss 2–3 minutes until vegetables are heated through and coated. Keep warm for plating.

In a wide skillet over medium heat, add 1 tablespoon olive oil and 1 thinly sliced garlic clove. Sauté 30 seconds until fragrant but not browned.

Add 200 g baby spinach, season with 1/4 tsp salt and toss until just wilted, about 1–2 minutes. Transfer to a warm serving platter or bowls forming a bed for chicken. Wipe skillet clean and set aside for mushrooms/sauce.

In the same skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add halved/quartered mushrooms in a single layer (do in batches if needed). Sear without moving 2–3 minutes to develop color, then stir and cook another 2 minutes until tender.

Season mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Add drained artichoke hearts and sauté 1–2 minutes just to warm and combine flavors. Remove mushrooms and artichokes to a bowl and keep warm. Wipe skillet briefly if needed before making sauce.

Prepare chicken breasts: pat 4 pieces dry. Season both sides evenly with 1.5 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Lightly brush with 2 tablespoons olive oil.

Preheat a grill pan or outdoor grill to medium-high (around 200–220°C / 400–425°F). Grill chicken 5–7 minutes per side, or until internal temperature reaches 74°C (165°F) and grill marks appear. Transfer to a plate and tent loosely with foil to rest 5 minutes.

While chicken rests, make the sauce in a medium skillet over medium heat: melt 2 tablespoons butter, add finely chopped shallot and sauté 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Pour in 120 ml dry white wine to deglaze, scraping any browned bits from the pan. Bring to a simmer and reduce by about half (2–3 minutes). Add 120 ml chicken stock and simmer 2 minutes.

Reduce heat to low and whisk in remaining 2 tablespoons butter until sauce is silky. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, and season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon or salt as needed.

Return sautéed mushrooms and artichoke hearts to the sauce to warm for 1 minute, spooning sauce over them to coat. Keep sauce warm but do not boil once butter is emulsified to prevent separation.

Place a portion of cilantro rice (about 3/4 cup cooked) on each plate next to a bed of wilted spinach (about 1/2 cup fresh wilted).

Place one grilled chicken breast on top of the spinach bed. Spoon the mushroom–artichoke garlic lemon butter white wine sauce generously over the chicken and mushrooms.

Add a side of vegetable medley (about 3/4 cup) to each plate. Garnish with chopped cilantro leaves and a lemon wedge. Serve immediately.