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1
Combine the water and chicken base in a large pot.
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2
Bring water to the boil, turn down to a simmer and add in wild rice; cover and cook for 20 min, stirring occasionally.
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3
Next, add in brown rice, carrots and celery.
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4
Cook covered for an additional 20 to 30 min, or possibly till rice is tender but not mushy.
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5
Strain in a sieve.
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6
Set aside and keep hot.
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7
While rice is cooking, prepare the sauce.
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8
In a medium saucepan, slowly bring cream to a boil, stirring occasionally to prevent scorching.
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9
Reduce heat, and let simmer 5 - 10 min.
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10
In a small bowl, combine the lemon juice and cornstarch, whisking thoroughly.
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11
Remove cream from heat and add in lemon juice mix, beating thoroughly with a wire whip till it begins to thicken (this will take a while).
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12
Stir in 1 Tbsp.
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13
lemon pepper seasoning and black pepper.
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14
Keep hot over low heat.
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15
Mix Parmesan, garlic and 1 Tbsp.
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16
lemon pepper seasoning together.
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17
Split chicken breasts and bread each side of chicken with mix.
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18
Add in sufficient extra virgin olive oil to coat the bottom of a saute/fry pan over medium heat.
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19
Cook chicken, turning at least once, till done.
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20
On each plate, spoon rice, place one chicken breast on top and drizzle with lemon-pepper cream sauce.
