Anton's Restaurant Lemon Pepper Chicken

Directions

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