The "Art" of Chicken with Lemongrass Rice

This dish is great all year round as long as you can find lemongrass but the prepackaged works just as well so enjoy this great chicken.

Ingredients:

• Chicken:
• 4 boneless, skinless chicken breasts
• 1/2 tsp salt
• 1 tsp pepper
• 1/2 tsp red pepper flakes
• 1 clove finely chopped garlic
• 2 Tbsp butter or margarine
• 1 can (14 oz) quartered artichoke hearts, drained
• 1 cup fresh, cleaned, sliced mushrooms
• 4 strips cooked, drained, chopped bacon (optional)
• 2 Tbsp white wine
• 1/2 cup whipping cream
• 3/4 cup grated parmesan cheese
• Rice:
• 2 Tbsp vegetable oil
• 2/3 cups onion, finely chopped
• 1/4 tsp turmeric
• 1 cup white rice, long grain
• 1 cup water
• 3/4 cup chicken broth
• 2 stalks lemon grass 12" each cut into 2" long pieces or 2 tsp chopped lemongrass (in tube)
• 1/2 tsp salt
• 1 cup green onions, chopped

Directions:

Chicken: Preheat oven to 350 degrees F. Sprinkle chicken on both sides with salt and pepper. In a large frying pan over medium-high heat, melt butter, add chicken and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9 X 13 inch baking dish. Add artichoke hearts and mushrooms. Add white wine, red pepper flakes, dash of salt and pepper, and garlic to remaining butter in frying pan, stir over medium heat until well blended and hot, about 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle cheese over dish evenly. Top dish with bacon crumbles. Bake until sauce is bubbling and golden brown on top, about 20-25 minutes. You can serve this fabulous dish along side or atop this wonderful lemongrass rice side dish. Rice: Heat 1 1/2 tbsp oil in heavy medium saucepan over medium heat. Add onion and turmeric and saute 5 minutes. Mix in rice. Add chicken broth, water, lemongrass and salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand covered 10 minutes. Discard lemongrass. Heat remaining 1/2 tbsp oil in heavy large skillet over medium heat. Add green onion and saute 1 minute. Add rice and stir until heated through.

Number of Servings: 4-6

Notes from the Cook: This recipe is fabulous year round.