Rice-Encrusted Chicken Breast With Creamy Mustard Sauce

Directions

1. To Make Chicken: Season chicken breasts generously with salt and pepper. Set up three shallow bowl or pie pans. Place flour in the first, eggs in the second and the cooked rice mix in the third.
2. Roll the chicken breasts in the flour to coat, and then shake off excess flour. Dip chicken into the egg mixture to coat completely, and then let excess egg drip off. Finally, roll chicken in rice mixture to coat, pressing the rice into the chicken so it sticks evenly and covers the chicken completely.
3. In a large non-stick frying pan, heat 1/3 of the olive oil (about 3 tablespoons) over medium heat. When hot, add the chicken breasts and cook about 4 - 5 minutes per side, or until the chicken is cooked through and the rice is golden brown.
4. To Make Vegetables: While the chicken is cooking, prepare the vegetables. In a medium stockpot, boil 1-quart of water. Have an ice bath of half ice and half water ready. When the water is boiling, drop in the carrots and pearl onion. Cook for 3 minutes, then remove with a slotted spoon and immediately plunge into the ice bath. Once cooled, remove and set aside.
5. Heat another 3 tablespoons of olive oil in medium skillet; add zucchini, patty pan squash, carrots and pearl onions. Cook over medium heat about 8 minutes or until vegetables are tender and begin to turn golden brown.
6. To Make Sauce: In another medium skillet, heat remaining olive oil. Add shallots and cook 2 minutes. Remove the pan from the heat and pour in the cognac. Return the pan to the heat and bring to a simmer. Reduce the cognac shallot mixture until it is almost dry.
7. Add the chicken broth and allow to reduce to half. Add the cream and allow to cook until it thickens and coats back of spoon. Lower the heat to low and stir in the mustard, then add the chives.
8. To Serve: Lay the vegetables out on a platter. Top with the golden brown chicken breasts and spoon generously with mustard sauce.