Chicken in a Lemon Pepper Glaze over Rice
2 large chicken breasts, sliced into 4 equal strips each
1/2 cup flour
1/2 cup +/- olive oil
1 lemon
1 cup dry white wine
1 chicken bouillon cube
1 cup water
salt
fresh ground black pepper
1 tsp. dried parsley flakes
Rice pilaf
Heavily season flour with salt and pepper. Dredge chicken in flour mixture. Brown in olive oil in a large skillet over medium/high heat. Remove from skillet and sprinkle with fresh ground pepper according to taste (I go heavy on the pepper). Add a cup of water to skillet and whisk in the wine, parsley flakes and bouillon cube. Return chicken to skillet and continue cooking over medium heat until sauce reduces to a glaze and chicken is cooked through. While chicken is cooking, cut lemon in half. Cut one half of the lemon into thin slices, removing any seeds. During the last few minutes of cooking, add lemon slices to skillet and squeeze the other half of the lemon onto the chicken. Serve over rice.
Rice Pilaf
3 Tbs. butter
1/2 cup Orzo
1 cup rice
2 cups water
3 chicken bouillon cubes
Melt butter in large saucepan. Add orzo and cook until light brown in color, stirring constantly. Add rice. Stir in water and bouillon cubes. When water begins to boil, cover pot and simmer until rice is fluffy and dry (approx. 20 min.)
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