-
1
Heat the 2 tablespoons of vegetable oil in a large skillet over medium high heat. Put the 2 cups of water in a medium saucepan and bring to a boil.
-
2
Season the chicken breasts with salt and pepper on both sides to taste and dredge in the flour, shaking off the excess. Add to the hot oil and sear for about 5 minutes per side or until a nice brown crust forms on each side.
-
3
Right after adding the chicken to the oil, add the rice to the boiling water, put a lid on the saucepan and turn off the heat, leaving the pan on the burner. Leave the rice alone to absorb the water while everything else comes together.
-
4
While the chicken is searing, whisk together the lemon juice, honey, dijon mustard and olive oil to form the vinaigrette. Add the parsley, crushing it between your fingers as you add it. Set aside the vinaigrette.
-
5
When the chicken has been seared on both sides and is mostly cooked through, deglaze the pan with the club soda. Reduce the heat and add the butter and red pepper flakes to the skillet. Cover and simmer for about 5 minutes or until the liquid is syrupy and the chicken is fully cooked through.
-
6
To serve, equally divide the rice between four plates. Place one chicken breast over the rice along with some of the pan sauce and a big ladle full of the lemon vinaigrette over the chicken.
