Easy Lemon Chicken With Rice

This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast (split and halved)
• 1  tablespoon butter
• 2  tablespoons extra virgin olive oil
•  parsley
•  garlic powder
•  lemon pepper (optional)
•  pepper
•  salt
• 1⁄4-1⁄2 cup lemon juice (depends on how "lemony" you want it)
• 5 -6  chicken bouillon cubes
• 3 1⁄2-4  cups water
• 2  tablespoons cornstarch, dissolved in
• 1⁄2 cup cold water

Directions

1. Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
2. Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
3. Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
4. Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
5. Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
6. Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
7. Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
8. Wait for another reboil and then cover the skillet, and turn the heat to low.
9. Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
10. Serve chicken over rice.