Creamy Lemon Chicken
What you Need:
2-4 boneless skinless chicken breasts
2 tablespoons olive oil
4 tablespoons butter
2 garlic cloves, minced
2 lemons, juiced
1 cup cream
salt and pepper to taste
3 cups rice (your choice)
Preheat the oven to 350 degrees. Clean chicken, arrange in a 9 by 13 baking dish, drizzle with olive oil and the juice of half of one lemon. Season with salt and pepper. Bake for 30 minutes or until the chicken is no longer pink.
While the chicken is baking, cook the rice of your choice, I cook mine in a rice cooker I got at Wal-Mart for $20.00 and it works great!
Heat a medium skillet and melt butter until it starts to brown. Add the garlic and saute for one minute. Add the juice of half of a lemon and simmer for one minute. Add half of the cream and season with salt and pepper. Stir to combine. Simmer the sauce for a couple of minutes and then add the remaining lemon juice. Stir and add the remaining cream. Simmer for 5 minutes, stirring occasionally.
Take the chicken out of the oven and allow the sauce to sit for 5 minutes.
Divide the Rice on plates, and put the chicken on top with the sauce.