LEMON RICE PILAF

LEMON RICE PILAF

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author: Nagi | RecipeTin Eats
Recipe type: Sides
Serves: 5-6

INGREDIENTS

• 1½ tbsp extra virgin oil (or butter)
• 1 garlic clove, minced
• ½ onion, finely chopped (white, brown, yellow)
• 1½ cups white rice, long grain (uncooked) (Note 1)
• 1¼ cups chicken broth
• 1 cup water
• 1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
• 3 tbsp finely chopped parsley
• 3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
• Salt and pepper

INSTRUCTIONS

1. Heat oil over medium heat in large saucepan or small pot.
2. Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
3. Add rice and stir until rice turns mostly translucent.
4. Add broth and water. Place lid on, bring to simmer then turn heat down to low.
5. Cook for 12 minutes or until water is evaporated.
6. Remove from from stove and rest for 10 minutes (keep the lid on).
7. Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
8. Lovey served warm or at room temperature.

NOTES
1. Long grain is the best for this but it will also work with medium and short grain rice. It will also work with basmati and jasmine rice. Do not use risotto or paella rice. With brown rice, top up water and cook for longer per packet directions.
2. Nutrition per serving, assuming 6 servings (3/4 cup packed per serving).

source:http://www.recipetineats.com

Lemon Butter Chicken Strips Recipe

Lemon Butter Chicken Strips Recipe

Ingredients

• 3 chicken breasts, boneless, skinless preferred - cut into strips
• Salt and pepper, to taste
• ½ Tablespoon paprika
• 3 Tablespoons butter
• 2 Tablespoons minced garlic
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup Parmesan cheese
• 2 teaspoons lemon juice
• ½ teaspoon dried thyme

Instructions

1. Using a sharp kitchen knife, slice the chicken breasts into strips. Season to taste with paprika, salt and pepper. Set aside.
2. Melt half of the butter in a skillet over medium high heat.
3. Add the chicken to the hot melted butter and sear on both sides for about 5-7 minutes until golden brown and cooked through.
4. Remove the chicken to a plate and add the remaining butter to the skillet.
5. Add the garlic, then 30 seconds later add the chicken broth, Parmesan, lemon juice and thyme. Give it a good stir and let it start to bubble before adding in the heavy cream, stirring or whisking often.
6. Cook until the sauce becomes creamy, about 5 minutes, and then add the chicken fingers back to the skillet and spoon on a bit more sauce.

source:https://www.momdot.com

LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN

Ingredients

• 4 Boneless Skinless Chicken Breasts (cut in half)
• 1/2 Tablespoon paprika
• 3 Tablespoons butter, divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine (optional)
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. Stir in chicken broth, splash of dry white wine, heavy cream, Parmesan cheese, lemon juice and thyme.
7. Bring to a boil and reduce heat and let the sauce reduce and thicken. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
9. Once your sauce is to the desired thickness, return the chicken to the skillet.
10. Place in the oven and cook for about 25-30 minutes.
11. Remove the dish and let sit for about 5 minutes before serving.

Notes
Reader note: For those who are having trouble getting the sauce to reduce (thicken) try adding the lemon juice first over medium heat. Once it looks like it's about to disappear completely, add in COLD cream, whisking the entire time over low heat. Then add chunks of cold butter, 3 at a time, so as to not cool the sauce too fast. Once the sauce can coat the back of a spoon, then add your chicken broth, thyme, spinach, parm, etc.

source:https://www.eazypeazymealz.com