Not sure if I’m feeling fancy or something, but I just found out what I’m cooking tonight.  Lemon Chicken with Rice. This recipe is pretty simple, but it has a gravy-and-bechamel hybrid sauce over the top of everything that sounds amazing.  If you’re looking for something that looks delicious and is rather easy to make, I think you found your dish right here.

Ingredients

4 chicken breasts
2 tablespoons butter
4 tablespoons flour
4 cups chicken broth
1 cup milk or half-and-half
1/4 teaspoon nutmeg
pinch cayenne pepper
3 tablespoons fresh lemon juice
1 cup rice

Procedure

1. Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary. Add peas, if using, towards the end of cooking.

2. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes.

3. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.

4. Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked).

5. Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.

Tagged as: chicken, recipe, rice

Article by John Moors

I was blessed with a remarkable metabolism that has allowed me to overcome obesity and eat everything in sight.

John has written 416 other articles.

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