Crispy Lemon Chicken with Rice

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •1 cup all-purpose flour
• •1 tsp salt
• •1/2 tsp black pepper
• •1/2 tsp garlic powder
• •1/2 tsp paprika
• •2 large eggs
• •1 cup breadcrumbs
• •1/4 cup olive oil (for frying)
• •1/4 cup chicken broth
• •1/4 cup freshly squeezed lemon juice
• •2 tbsp honey
• •1 tbsp soy sauce
• •1 cup jasmine rice
• •2 cups water
• •1 tbsp chopped fresh parsley (for garnish)

Instructions

1. 1

   Prepare the rice by combining 1 cup jasmine rice and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.

2. 2

   While the rice is cooking, prepare the chicken: pound the chicken breasts to about 1/2 inch thickness for even cooking.

3. 3

   In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika. In another dish, beat the eggs. In a third dish, add the breadcrumbs.

4. 4

   Coat each chicken breast first in the flour mixture, then dip in the egg, and finally coat with breadcrumbs. Repeat for all chicken pieces.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove and let rest on a paper towel to absorb excess oil.

6. 6

   In the same skillet, reduce heat to medium and add chicken broth, lemon juice, honey, and soy sauce. Stir and bring to a simmer, scraping the bottom to deglaze the pan. Cook for 3-4 minutes until slightly thickened.

7. 7

   Slice the crispy chicken, serve over the rice, and drizzle the lemon sauce over the top. Garnish with chopped parsley before serving.