Savory Baked Chicken Feast

INGREDIENTS

• 2 1/2 cups chicken broth, divided

• 1 1/2 tsp. Sea salt 

• 2 (6-oz.) pkg. uncooked long-grain and wild rice mix

• 2 Tbsp. olive oil

• 1/4 cup unsalted butter

• 4 (6-oz.) boneless, skinless chicken breasts

• 1/4 tsp. black pepper

• 3/4 cup sun-dried tomatoes, chopped 

• 1 large shallot, finely chopped

• 6 garlic cloves, chopped 

• 1 tsp. dried oregano

• 1/2 tsp. crushed red pepper

• 2 Tbsp. tomato paste

• 1/2 cup dry white wine

• 1/2 cup heavy whipping cream

• 1 Tbsp. balsamic vinegar

DIRECTIONS

Preheat oven to 350°F. Add 2 cups of the chicken broth and 1/2 teaspoon of the salt to a medium saucepan. Bring to a boil over medium-high; stir in rice, and return to a boil. 

Reduce heat to medium-low; cover and cook until rice is just beginning to soften and broth is mostly absorbed, about 15 minutes.

Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium-high.

As butter melts, season chicken all over with black pepper and remaining 1 teaspoon salt. 

Add chicken to Dutch oven, and cook, flipping once, until chicken is golden brown and almost cooked through, about 6 minutes per side.

Transfer chicken to a cutting board to rest. Do not wipe Dutch oven clean. 

Reduce heat to medium, and add remaining 2 tablespoons butter to drippings in Dutch oven. 

Once butter is melted, stir in sun-dried tomatoes, shallot, garlic, oregano, and crushed red pepper; cook, stirring often, until shallot softens, about 3 minutes. 

Add tomato paste; cook, stirring constantly, until tomato paste coats vegetables, about 1 minute.

Stir in wine and remaining 1/2 cup chicken broth; cook, scraping any flavorful bits from the bottom of the Dutch oven, until reduced by one-quarter, about 3 minutes. 

Stir in rice mixture (including any unabsorbed broth), heavy cream, and balsamic vinegar,  cook, stirring often about 1 minute.