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long grain white rice salt lemon chicken broth butter chicken breasts oregano freshly ground black pepper
Viewed: 94 - Published at: 8 years agoIngredients
- 1 cup long grain white rice
- 1 teaspoon sea salt, divided
- zest of 1 lemon
- 1/3 lemon, juice only
- 13/4 cups chicken broth
- 4 tablespoons butter
- 1-2 large boneless, skinless chicken breasts
- Pinch dried oregano
- freshly ground black pepper
Method
- Preheat your oven to 350 degrees Fahrenheit. In a heavy-bottomed skillet (9 or 10") with a lid, put the rice. Sprinkle 1/2 teaspoon sea salt over it and then the lemon zest. Gently pour the chicken broth and lemon juice over and around the rice.
- In the meantime, put the 4 tablespoons of butter in a small pot set over medium-high heat and brown it. Don't let it burn but do let it get nice and nutty.
- While the butter is browning, sprinkle the chicken breast(s) with the remaining sea salt and a pinch of both freshly ground black pepper and oregano. Lay the seasoned chicken breasts atop the rice. Set the skillet over high heat and when the broth has just started to simmer actively, pour the brown butter over the chicken breasts, put the lid on the skillet and slide the covered skillet into the heated oven. Cook for 20 minutes and serve.
