 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 3 |
|
My friend's mom used to make this for us in college - it's not a fancy meal, but it's delicious and definite comfort food! Ingredients:
2 boneless chicken breasts |
3 tablespoons butter |
1 lemon, juice of |
1 1/2 teaspoons mccormick california style lemon pepper |
1/2 teaspoon paprika |
salt |
Directions:
1. Chop chicken into bite-size pieces. Cook in a nonstick pan over medium high heat until cooked through, but still moist - about 5 minutes.
2. Reduce heat to low.
3. Add butter, allow to melt.
4. Add lemon pepper - I really coat the chicken with this, but if you like a milder flavor you can cut back on it. Stir to combine.
5. Add paprika and lemon juice.
6. Sauce will thicken after a few minutes of simmering. Serve over hot basmati rice.
7. Note: depending on the size of your chicken breasts, you might want to adjust the sauce. This recipe makes a nice amount of sauce to coat the chicken, if using medium sized (~6oz) breasts. I never actually measure the ingredients for this, I just do it by taste. You could also substitute a 1/2 cup chicken stock for the butter to reduce the fat in this.
|
|