Chicken scaloppine in white wine with peas and brown rice

Ingredients

For 1 serving

• Chicken breast150 g
• All-purpose flour8 g
• White wine60 ml
• Peas120 g
• Brown rice60 g
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Bring plenty of water to the boil, salt it and cook the brown rice for about 35 minutes, until tender but still with some bite; drain.
2. Meanwhile, cut the chicken breast into 2–3 slices, place them between two sheets of baking paper and pound them with a meat mallet or the base of a small pan to about 5 mm thick.
3. Season the slices with salt and pepper, then dredge them in the flour, shaking off the excess: you want only a thin coating.
4. When the rice has about 12 minutes left, heat the oil in a large frying pan over medium-high heat and brown the escalopes for 2 minutes per side, until golden; pour in the white wine and let it evaporate for 1 minute.
5. Add the peas and 3 tablespoons of water, lower to medium heat and cook for 6 minutes, turning the slices halfway, until the peas are tender and the pan juices thicken into a light sauce.
6. Turn off the heat, sprinkle with chopped parsley and serve the escalopes with the peas and sauce alongside the rice.