Ingredients
1 lb chicken breasts, boneless & skinless, cut into big strips
2 tbsp olive oil
½ cup yellow onion, diced small
4 tbsp unsalted butter
2 garlic cloves, minced
⅓ cup all purpose flour
½ cup chicken broth
1 tbsp lemon juice
2 tbsp parsley, fresh, chopped
½ cup long grain rice, uncooked
3 tbsp corn kernels, canned, drained
zest , from 1 lemon
salt & ground black pepper , to taste
Preparation
Season the chicken breasts with salt and pepper then lightly coat the chicken pieces in flour and shake off the excess.
Melt the butter & olive oil in a large skillet over medium heat.
Once done, add in the chicken strips, bell pepper, and onion.
Saute briefly until chicken is still tender but fully cooked.
Add in the garlic and saute briefly.
Add the chicken broth, lemon juice. & rice. Let it boil then reduce heat to very low.
Allow this to cook slowly for roughly 20 minutes or until the rice is fully done & has absorbed the liquid.
Add the corn kernels towards the last 10 minutes of cooking. Stir to combine.
Season with salt & pepper to taste and adjust accordingly.
Before serving, add the lemon zest & parsley. Mix to combine. Enjoy!
