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Breaded chicken with homemade lemon sauce accompanied by basmati rice

Name: Breaded chicken with homemade lemon sauce accompanied by basmati rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 2 unit chicken breast; 20 ml soy sauce; 1 unit lemon; 150 grams basmati rice; 0.5 unit onion, chopped; 4 g chicken broth powder; 320 ml water; 50 ml water; 1 teaspoon flour; 2 teaspoon sugar; 1 unit egg, beaten; 3 tablespoon flour; 150 ml vegetable oil

Crispy breaded chicken covered with a smooth and tangy homemade lemon sauce, accompanied by fluffy basmati rice. An easy-to-prepare dish that combines fresh textures and flavors, perfect for a family meal.

Servings: 2
Prep: 5 min
Cook: 25 min

Ingredients

2 unit chicken breast
20 ml soy sauce
1 unit lemon
150 grams basmati rice
0.5 unit onion, chopped
4 g chicken broth powder
320 ml water
50 ml water
1 teaspoon flour
2 teaspoon sugar
1 unit egg, beaten
3 tablespoon flour
150 ml vegetable oil

Instructions

Marinate the chicken: in a bowl, place the breasts and add the soy sauce. Let marinate in the refrigerator until step 4.
Cook the rice: in a saucepan heat a drizzle of oil over medium heat and sauté the chopped onion 2-3 minutes. Add the rice, chicken broth powder, and water for the rice; cover and bring to a boil. When it boils, reduce to medium-low heat and cook 11-13 minutes, stirring occasionally. Remove, fluff with a fork, and keep covered.
Prepare the sauce: grate the lemon zest and cut the lemon into 4 wedges. Squeeze the juice of 3 wedges into a bowl; add the flour for the sauce, sugar, and water for the sauce. Whisk to combine and adjust salt. Cut the remaining wedge into thin slices for garnish.
Breading the chicken and thickening the sauce: heat a pan over medium heat, add the flour mixture for the sauce, lemon juice, and lemon wedges; bring to a boil and cook 2 minutes while stirring until thickened. Remove and set the sauce aside. Stir in the lemon zest. In a deep bowl, mix the beaten egg and the flour for the breading; add the marinated breasts and coat well with this mixture.
Fry the chicken: clean the pan, heat the oil for frying over medium heat. When hot, add the breaded breasts and cook 2-3 minutes per side, until golden and cooked through. Remove and place on paper towels to drain excess oil.
Serve the basmati rice on one side of the plate, place the breaded chicken alongside and top with the lemon sauce.

Nutrition (per serving)

Calories: 1104 kcal
Protein: 43 g
Carbohydrates: 39 g
Fat: 77 g
Fiber: 2 g