Wednesday Night Recipe

Lemon Chicken with Rice and Zucchini (serves 3-4, save 1/2 chicken)

2 ½ cups chicken stock
1 cup uncooked rice
1 zucchini, diced
6 chicken breasts, cut in ½ lengthwise and pounded to ½” thick (or slice in half across to make two thin slices)
2 lemons
3 eggs
2 cups flour (plus a little more, if needed)
Pepper
2 tbls. Olive Oil
2 tbls. Butter
¾ cup white wine
¾ cup chicken stock
Dried thyme
Cornstarch, Wondra, or flour

Bring 2 1/2 cups chicken stock to boil in a saucepan with a lid. When it boils, add the rice, then simmer, covered, 11-12 minutes. Add the zucchini, stir, then simmer, covered, 5 more minutes until the rice is tender.

Meanwhile, beat the eggs with the juice from one lemon. Mix the flour with some pepper in a large dish. Dip each piece of chicken into the flour, then the egg mixture, then back into the flour and set aside.

Heat half of the olive oil and butter in a large skillet over medium heat. Cook the chicken in batches (using remainder oil and butter for other batch) until golden brown on both sides and crisp. Remove to a dish. Set ½ of the chicken aside and refrigerate for Friday's meal.

Deglaze the pan with the white wine, away from the flame, and reduce for 2 minutes. Add the stock and a sprinkle of dried thyme. Stir 1 tbls. Cornstarch, flour, wondra, or other thickening agent into 2 tbls. water until dissolved. Whisk into the sauce and boil for a minute or until thickened to your liking. Repeat with more cornstarch if necessary. Add the chicken being used for this meal into the sauce and let it simmer a few minutes. Serve over the rice and zucchini.