This recipe uses chicken breast to make this delicious fresh lemon chicken over rice. Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksLemon chicken over rice recipeIngredients:2 to 3 chicken breast, can be butterfliedhandful of fresh parsley, chopped3 lemons, organic, zested, and juiced (need 4 Tbsp. juice)1 tsp. fresh thyme, chopped1/3 cup of gluten free or regular flour1/3 cup yellow onion, super fine dice1 cup chicken broth1 Tbsp. buttersalt and pepper to tasteolive oilDirections:First marinate the chicken. Place the chicken in a ziploc bag or a dish. Add the lemon zest, 3 Tbsp. lemon juice, 3 Tbsp. olive oil, and 1 tsp. of the chopped thyme. Refrigerate at least 20 minutes.When you are ready to cook, heat a large stainless steel frying pan over medium high heat. You know your pan is nice and hot when you splash a bit of water in it and the water beads up and dances across the pan.Add a tablespoon or more of olive oil and the butter to the pan. Dredge each chicken breast through the flour to coat all sides and place it in the pan. Add salt and pepper to each piece on both sides.Cook the chicken 2 to 3 minutes per side. Don't worry about cooking it through here. We are just trying to get a nice brown crust on the exterior. Once that's done, place the chicken in a dish to keep warm.Reduce the temperature of the pan to low and add another tablespoon of oil to the pan and the onion. Saute the onion for 3 to 4 minutes stirring frequently. Then add the chicken broth and 1 Tbsp. of lemon juice. Use a wooden spoon to deglaze (scrape the brown bits from) the bottom of the pan. That's where you get some really good flavor. Add a pinch of salt and taste the sauce to see if it needs more salt and pepper.Bring the temperature back up so you are simmering the sauce and add the chicken back to the pan.Cover and simmer for 15 minutes or until the chicken is no longer pink inside when you cut into it. Serve this over white rice or even pasta if you like. Enjoy! More chicken recipes: https://www.youtube.com/playlist?list=PLA61E082C36F12DDBThanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/GCOsrTB8KT0Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode