- 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.