EASY LEMON CHICKEN WITH RICE
This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!
Provided by beckman03
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
- Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
- Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
- Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
- Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
- Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
- Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
- Wait for another reboil and then cover the skillet, and turn the heat to low.
- Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
- Serve chicken over rice.
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