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Ralph Waldo Emerson (1803-82) U.S. essayist, poet, philosopher.

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It should be pretty obvious from the title where I found this recipe. I made just a few tweaks to the original. This really makes a great dish; surprisingly flavorful and a one-dish meal to boot.

Preparation Time: 45 minutes    Serving Size: 4

  • 4 boneless chicken breasts
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 6 tablespoons butter, divided into 4 and 2 tablespoons
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons parsley, chopped
  • 1 package chicken flavored Rice-a-Roni
  • 2 cups water
  • 10 ounces frozen broccoli, thawed and patted dry
  • 2 tablespoons grated parmesan cheese
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Heat oven to  160°. Wash and pat dry the chicken. Salt and pepper to taste. Dredge chicken in flour, shaking off excess. In large skillet, heat oil and 4 tablespoons butter over medium-high heat. Add chicken; cook 5 minutes per side to brown. Remove from skillet to a deep-sided dish. Remove skillet from heat, allow to cool 1 minute and stir in lemon juice and parsley; pour over chicken, cover with foil and set in warm oven. Return the same pan to a medium heat and add 2 tablespoons butter. Add rice and pasta from package and stir until well browned, about 5 minutes. Open seasoning packet and stir into browned rice/pasta. Carefully and slowly pour in 2 cups water. Bring to a boil then reduce heat to medium-low; cover and cook 10 minutes. Place broccoli on rice and cover. Cook another 5 to 10 minutes, or until rice/pasta has absorbed water and broccoli is tender. Add back chicken and pour sauce over all ingredients. Evenly divide cheese and sprinkle on the chicken pieces; cover and remove from heat. Let stand a few minutes then serve.

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