Lemon chicken scaloppine with brown rice and spinach

Ingredients

For 1 serving

• Chicken breast150 g
• Rice flour8 g
• Lemon juice25 ml
• Chicken broth60 ml
• Brown rice65 g
• Spinach200 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes over medium heat, until tender but still slightly al dente; drain.
2. Meanwhile cut the chicken breast into slices and pound them between two sheets of baking paper to about half a centimetre; season with salt and black pepper and dust lightly in the rice flour, shaking off the excess.
3. For the last 10 minutes of the rice heat half the oil in a wide frying pan over medium-high heat and brown the escalopes for 2 minutes per side, until golden.
4. Pour in the chicken stock and lemon juice and simmer for 2 minutes, turning the slices, until the liquid thickens into a light, glossy sauce.
5. Meanwhile wash the spinach and sauté it in another pan with the remaining oil and the peeled, crushed garlic for 3 minutes over medium heat, until wilted; salt it.
6. Serve the escalopes with their sauce, the rice and the spinach, finishing with chopped parsley.