Moroccan Chicken With Golden Rice

Looks simple enough for a week night meal. Taken from thefreshmarket.com and posted for zwt.

Prepare rice according to directions on package.

When cooked , set aside and keep warm.

Preheat oven to 375.

Dredge chicken in flour.

In large skillet , heat 2 tablespoons olive oil and 2 tablespoons butter over medium high heat.

Add chicken breast.

Brown well on both sides and remove from pan.

Set aside.

Pour excess grease from skillet and wipe clean with paper towel.

Add remaining olive oil and butter to skillet.

Heat over medium high heat.

Add shallots and capers.

Saut for 30 seconds.

Add lemons , coconut milk and sugar.

Bring to a boil for about 1 minute.

Spread yellow rice in the bottom of an ovenproof dish.

Place chicken on top of rice.

Pour coconut milk mixture over top.

Bake for about 15 minutes or until chicken is cooked through , depending on the size of your breasts.

Serve hot.

yellow rice, seasoned flour, extra virgin olive oil, butter, boneless skinless chicken breasts, shallot, capers, lemon, coconut milk, sugar