Lemon Chicken & Jasmine Rice – Galinha com Limão e Arroz de Jasmim

 

This Lemon Chicken recipe can be ready in under 30 minutes which is just perfect for your busy days. It pairs perfectly with the Jasmine rice recipe that I shared below.

The secret to making a light and fluffy Jasmine rice is too add as little water as possible and not let the rice cook to long.

You also never use a spoon to stir the rice, use a fork to obtain a light and airy texture.

Ingredients:

4 boneless chicken breasts

2 tablespoons of olive oil

1 tablespoon of butter or margarine

1/4 cup of flour

2 tablespoons of fresh lemon juice

1 teaspoon of grated lemon peel

1/4 cup of Vinho Verde or dry white wine

1 cup of chicken broth

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 teaspoon of dried oregano

1 scallion finely sliced

 

Jasmine Rice:

2 cups Jasmine rice

3 cups of water

1/2 teaspoon of salt

1 teaspoon of butter or margarine

1 scallion (finely sliced)

Lemon wedges for garnish (optional)

 

Instructions:

Cut the chicken breasts in half. Place them between 2 pieces of saran wrap and pound to about 1/4 inch thick.

Season with salt and pepper and coat them lightly with the flour in a bowl.

Heat the olive oil and butter on high heat in a large saute pan. Cook the chicken on medium high heat for about 3 minutes or longer on each side until they turn a light golden brown, remove them from the pan and set them aside.

De-glaze the pan with wine, lemon juice and chicken broth and let it cook down for about 1 minute.

Return the chicken to the pan and let it cook in the lemon sauce for another 3-4 minutes on medium heat to incorporate the lemon flavor.

Turn heat to low, add the scallion, oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks.

If you find the sauce too thick add a little more chicken broth.

 

Instructions for Jasmine rice:

If you want to serve the chicken with the Jasmine rice begin cooking the rice before you start the chicken.

Boil the 3 cups of water, butter and salt in a medium heavy saucepan.

Add the rice, stir, slightly cover, and cook on medium for about 15 minutes stirring with a fork once in a while.

After 15 minutes turn off the heat, stir the rice gently with a fork to make it light and flaky.

Cover and set aside until the chicken is ready. Add the scallions as a garnish before serving.

 

 

 

 

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