Creamy chive chicken with lemony rice and Dijon apple salad

1. In saucepan, combine rice, 3/4 cup water, and pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook 15-18 mins, then turn off the heat. Keep warm. 2. Mix 1 tbsp olive oil, juice from half lemon, half the mustard, 1/2 tsp sugar, salt, pepper and half the chives. Set aside for salad. 3. Pat chicken dry and season with salt and pepper. Heat a large skillet and drizzle olive oil to coat. Add chicken and cook until browned and cooked through, 3-5 mins per side. Then turn off heat, transfer chicken to a plate and wipe out skillet. 4. Heat skillet, and add stock concentrate, remaining mustard, 1/4 cup water, squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat, then whisk on sour cream and chives. Season with salt and pepper. 5. Fluff rice, and stir in lemon zest and 1 tbsp butter. Season with salt and pepper. 6. Toss mixed greens, apples and salad dressing. Season with salt and pepper. 7. Plate meal between two plates. Drizzle with pan sauce and serve with any remaining lemon wedges.