Lemon Chicken

Put 2 quarts of water in a 6 quart stock pot on high heat. When it comes to a boil, add 4 cups rice. Reduce heat to low, cover. Cook 20 minutes.

(If you start the water for the rice and then begin these next steps, it should all pretty much finish at the same time. It’s beautiful!)

Mix flour, salt and pepper in a shallow dish. Rinse chicken and pat dry. Dredge chicken in flour mixture. Save leftover flour.

In large skillet, heat 2 tablespoons of the olive oil over medium to medium high heat. Add chicken pieces and cook 3 – 5 minutes on each side until golden brown.

Remove chicken, add remaining olive oil to pan. Add the leftover flour mixture and mix. Add more oil if mixture is too dry. The oil and flour should mix together to make a paste. Cook for about 30 seconds.

Add chicken stock 1 cup at a time. Let thicken slightly between each cup. Add lemon juice, stir. Reduce heat to low. Add cooked chicken back in and simmer for five minutes.

Optional: You can add your favorite spice to the sauce: thyme, basil, parsley, rosemary.

Serve chicken and sauce over rice. Goes nicely with broccoli as a side.