Lemon Chicken

A special thank you to my friends at Hestan Home  for sharing this absolutely gorgeous pan with me! It was truly love at first sight the moment I opened the box, and I believe a love that will last forever..

You know me. And you know that I’m all about quick and easy when it comes to meals nowadays…from prep to cleanup. A simple lemon chicken with rice is one of my favorite meals to prepare, and even more so with a cooking surface that produces 35% more heat conductivity than any other aluminum-clad pan. And let’s talk about clean up… I’m not kidding when I say that a simple swish of the cloth, and the pan was clean because of its stain and scratch resistant surface! A non-stick pan that is stain and scratch resistant.  It just doesn’t get any better than that!

And although this pan is absolutely gorgeous, it’s not just another pretty face. It is state of the art, stainless cookware in molecular titanium. I mean, come on.. it’s cool to even say those words, let alone own one of these beauties!

I love this Lemon Chicken because not only is it delicious, but it is super quick and easy to prepare, with a quick sauté in butter and garlic, finished off with a squeeze of lemon. And who doesn’t love a buttery lemon sauce? Served with a lemony rice, this meal can be pulled off in about a half hour. No kidding.

Life is truly good. It’s a “Even more so with this pan on my stove…” kind of good.

Lemon Chicken
 
Author:
Serves: 4
Ingredients
Lemon Chicken
  • 2 chicken breasts sliced in half lengthwise
  • 2 tbsp butter
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, roughly chopped
  • salt and pepper to taste
  • Lemon slices for garnish
Lemon Rice
  • 1 cup uncooked rice
  • 2 cups chicken stock
  • 2 tbsp butter
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, roughly chopped
  • salt and pepper to taste
Instructions
  1. Season the chicken breasts with salt and pepper, and over medium heat, cook the chicken in the butter until fully cooked and golden brown on both sides. About 8 minutes on both sides. Add the lemon zest, lemon juice, garlic, and parsley to the pan, and cook for another two to three minutes. Remove the chicken from the pan, leaving the lemon sauce in the pan.
  2. While the chicken is cooking, prepare the rice according to the directions on the package, using the chicken stock in place of water. When fully cooked, stir in the butter, lemon zest, lemon juice, and parsley. Add salt and pepper to your desired taste.
  3. Pour the rice into the pan with the reserved lemon sauce, and stir to combine. Add the chicken back to the pan, and cook for about three minutes to heat the chicken through. Serve immediately with lemon slices as garnish.

 

What do you think? I'd love to hear from you!!

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