Lemon Chicken With Herbed Rice Recipe 395

Steps:

• Preheat oven to 375°F.
• In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
• In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
• Place chicken breasts atop rice mixture.
• Tightly cover baking pan with aluminum foil.
• Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Steps:

• preheat the oven to 425 to make the sauce, combine all the ingredients with a pinch of salt and pper in a pitcher and chill in the fridge for 30 minutes mix together the flour, paprika, salt and pepper in a bowl toss the chicken pieces in the seasoned flour, then place in a shallow casserole dish. brush each piece generously with melted butter, then bake for 30 minutes, turn the chicken over and pour the chilled sauce evenly over the top, then reduce the temp to 200 and bake for a further 30 minutes or until the chicken is cooked through but still tender meanwhile to prepare the rice, heat the oil in a saucepan over menium heat, add the onion and saute for 5 minutes, add the rice and stir to coat. cook for 1 minute,, stirring often, then pour in enough boiling water to cover the rice by about 3/4 inch. turn the heat down to very low, cover with a lid and leave to cook for 10-12 minutes do not stir the rice at all, then turn off the heat and leave the pan to stand covered to 10 minutes. once cooked fluff the rice up with a fork. add the scallion and parsley and season with salt and pepper spoon the rice onto serving plates, then top with the chicken and any juices, scatter with chile if using and serve immediatly

Steps:

• In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.