That childhood memory is the reason, I think, that this dish has become something of a comfort food for me. Much more than a “comfort food”, it is also a great late winter/early spring dish. It’s cozy but not as filling as a chili or casserole. It’s the perfect blend between this awkward few weeks before spring begins to peak out around Boston’s skyline and I can almost imagine being back in flip-flops and summer dresses.
With only 5 ingredients and water, this is the perfect “dorm room” meal. Plus, the smaller you cut the chicken, the faster it will cook! I use little cubes; mom used to use slices, which tastes just as good but takes about 20 minutes longer to cook.
Lemon Chicken
Serves: 2
2 chicken breasts, cubed
1/4 cup flour
1/2 cup lemon juice
1 chicken bouillon cube
In a plastic bag, place cubed chicken along with flour. Shake until chicken is breaded. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Then, add the chicken, letting them brown on every side. Once the chicken has browned, turn the heat to medium-low and add lemon juice, 1 1/2 cups of water, and the chicken bouillon cube. Stir until the chicken bouillon cube is incorporated and then cover. Let simmer for 20-25 minutes, until chicken is cooked through, stirring every 3-5 minutes. Serve with rice and peas.
Mom always served this with rice and peas, so it’s no surprise I do, too! But, the color combination is beautiful and the rice picks up all the leftover delicious lemony sauce!
Until the next time my oven is on…
