Best Lemon Chicken Over Rice Recipes

LEMON CHICKEN AND ASPARAGUS OVER RICE

Lemon Chicken and Asparagus Over Rice image

Make and share this Lemon Chicken and Asparagus Over Rice recipe from Food.com.

Provided by Christine Bettiga

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 whole boneless skinless chicken breasts, cut into strips
salt and pepper
4 cloves garlic, minced
1/2 red pepper, seeded and diced
1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
6 -8 fresh mushrooms, sliced
1 teaspoon lemon, zest of
1/2 teaspoon lemon pepper
1/4 cup white wine or 1/4 cup water
1/4 cup chicken stock
3 cups cooked rice

Steps:

In a large non-stick skillet, heat oil over medium high heat.
Season the chicken pieces with the salt and pepper and add to the skillet.
Cook the chicken until golden brown (about 5 minutes).
Stir in the garlic and red pepper.
Add the asparagus and mushrooms and cook for 1 minute.
Stir in the zest, lemon pepper, salt and pepper.
Add the liquids, bring to a simmer.
Cover and cook for 3 minutes.
Serve immediately over hot rice.

LEMON CHICKEN OVER RICE

Lemon Chicken over Rice image

This is one of my kids favorites. If you slightly pound the chicken breasts prior to cutting into strips, they will cook quicker and more evenly. You could even just slice the breasts in half, long ways to be quicker. I toss the chicken, flour and seasonings in a large Ziplock and incorporate well. Add a little garlic powder if you like. Be sure to cook the chicken low and slow in the butter or the butter will burn. I think it would be great with some asparagus, artichokes, zucchini, red pepper, or steamed broccoli added; maybe even green onions, garlic, and mushrooms. Sometimes I will deglaze the pan with a little white wine if I have any. You can add a little Dijon if you like, and more lemon to taste. I'll bet it would be great over garlic mashed potatoes. I will often double the gravy part, as the kids really like it.

Provided by charlie 5

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs chicken breasts, cut in strips
1 cup flour
1/2 teaspoon salt
1 teaspoon pepper or 1 teaspoon lemon pepper
1/2 cup butter
1 (14 ounce) can chicken broth
1 tablespoon lemon juice

Steps:

Dredge chicken in flour seasoned with salt and pepper. Slowly sauté the chicken in butter over low heat and remove to a separate bowl. To butter in pan, add leftover seasoned flour to make a roux, but don't let it brown. Add chicken broth and lemon juice to taste. Whisk out any lumps.
Serve chicken and gravy over rice.

Nutrition Facts : Calories 1117.2, Fat 65.9, SaturatedFat 26.9, Cholesterol 351.6, Sodium 1074.9, Carbohydrate 24.9, Fiber 1, Sugar 0.5, Protein 100.3