Lemon Chicken with Lemon Rice
Nick was brainstorming new ways to cook chicken again (and again and again…). Finding lemons, milk and rice in the fridge, he came up with this recipe. Good job, Nick! Serve with steamed broccoli.
- Zest and juice of 2 lemons
- 4 boneless, skinless chicken breasts, halved crosswise
- 2 cloves garlic, minced, divided
- 3 tablespoons extra virgin olive oil (EVOO), divided
- Salt and freshly ground black pepper
- 1 1/2 cups long grain rice
- 3 cups chicken stock
- 2 tablespoons all-purpose flour
- 1-1 1/2 cups milk
- Sprinkle the zest and juice of one lemon over the chicken breasts. Add half of the minced garlic and 2 tablespoons of the EVOO. Sprinkle with salt and pepper and marinate for 15-30 minutes.
- While the chicken marinates, combine the rice, chicken stock and the juice of the second lemon in a saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook for 17 minutes, or until the rice is tender.
- Heat the remaining tablespoon of EVOO in a large skillet. Remove the chicken from the marinade, reserving the marinade. Cook in the EVOO for 4-5 minutes on each side, or until golden and cooked through. Remove the chicken to a plate and cover loosely with foil to keep warm.
- Pour the reserved marinade into the skillet and bring to a simmer. Add the flour and stir to make a roux. Gradually whisk in 1-1 1/2 cups of milk to make a medium-thick sauce. Return the chicken to the pan along with any juices on the plate and heat together for 2-3 minutes.
- To serve, put some rice on a plate and add a chicken breast on top. Drizzle with some sauce and sprinkle with the remaining lemon zest.
Recipe courtesy of Yum-o! The Family Cookbook.