Lemon Chicken and Rice
So I decided to try a new recipe. One that I got from another blogger, Turtle Creek Lane, but I changed a few things to fit my family’s taste buds, however, you guys, you should really check Jennifer out. She makes every holiday magical. I swear her house comes to life! She has a gift and she is super sweet and kind!!!! So go give her a looksie if you do not know her! I promise you will fall in love.
Back to the chicken. So this recipe was a little more involved than most of mine, but you guys, don’t let that stop you because the end result was mouth watering! I promise! So give it a try and let me know what you think.
Ingredients:
Chicken thighs or breasts (I used 8 boneless, skinless, thighs because Trey prefers thighs over breasts)
salt and pepper
2 cups chicken broth
6 tablespoons freshly squeezed lemon juice
3 tablespoons chopped garlic from the jar
1 teaspoon red pepper flakes
1/4 cup dry white wine
2 tablespoons olive oil
2/3 cup diced shallots
4 tablespoons salted butter
1/2 cup heavy whipping cream
Extra lemons sliced
4 tablespoons chopped fresh parsley
Prep:
Preheat oven to 375
Using a mallet, pound your chicken down. Sprinkle both sides with salt and pepper, not a lot of salt, but we do like our pepper. This is for taste.
In a small mixing bowl, combine your broth, freshly squeezed lemon juice, garlic, pepper flakes, and wine. Set aside.
Heat your olive oil in a large skillet over medium high heat. Add your chicken and cook for about 3 minutes each side. When finished (and your chicken will not be cooked all the way through) remove your chicken form the skillet and place it in a 9 x 13 greased cooking pan.
Reduce your heat to medium and add the shallots along with the broth mixture. Whisk that and cook it down for about 15 minutes. Make sure you scrape the bottom of the pan so all the brown bits are loosened which will enhance your flavoring. Once this is cooked down (about 15 minutes) remove from the heat and add your butter. Once butter is melted add your cream.
Pour this over your chicken and place some of your sliced lemons on top. Cook on 375 for about 8-10 minutes or until your chicken is cooked through.
You don’t have to put a slice of lemon on every piece of chicken, but sprinkled through out.
Rice:
This rice is so easy to make. All it requires is 2 cups of white rice. Put that in a medium sauce pan. Add 4 cups of chicken broth. Bring that to a boil. Once it is boiling turn it to simmer and place a few lemon slices on top and sprinkle with Lawrys Season Salt. Cover and let simmer for 15 minutes. DO NOT STIR! Just let it fluff! Remove the lemons before plating.
The lemons give it a nice fresh flavor. It compliments the chicken very nicely.
Serve your Lemon Chicken with Lemon Rice and some brocolili and watch the entire family salivate! So good!
Until Next Time!
Bon Appetite!
Amy
I use this amazing tool to cut parsley, cilantro, any herb! I LOVE IT!
