Poached Chicken Breast with Roasted Pepper Sauce

Ingredients

• 4  chicken breasts boneless skinless dry rinsed
• 3 cups chicken broth 
• 1  juice of lemon juiced
• 2  lemon zest 
• 7.6 ounce grain chicken and herb rice whole flavored recommended: Rice a Roni Chicken and Herb Classico Savory Grain Blends
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 0.5 cup onions frozen thawed chopped
• 12 ounce roasted peppers red with liquid
• 4 servings salt and pepper freshly ground
• 1  seasoning packet spanish recommended: McCormick Recipe Inspirations Chicken Skillet
• 0.5 cup white wine 

Equipment

• frying pan
• sauce pan
• pot
• blender

Directions

1. In high-sided skillet over medium-low heat, bring the broth to a simmer.
2. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine.
3. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes.
4. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.
5. Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper.
6. Transfer to a small pot and bring to a simmer.
7. Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
8. In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer.
9. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.