4 Boneless Skinless Chicken Breasts; Flour (for dredging); 2 tbsp. Butter; 2 tbsp. Olive Oil; 3 tbsp. Flour 2 Lemons, juice of; 3 cups Chicken Broth; Salt and Pepper; hot cooked Basmati Rice; fresh Parsley, chopped; Lemon Slice (to garnish).
Pound chicken breasts with a meat pounder to a uniform thickness. Dredge lightly in flour, shaking off excess. In a large sauté pan over medium high heat, melt the butter and oil until it sizzles. Add the chicken breasts and sauté, turning once or twice, until cooked through and juices run clear. Remove chicken and set aside. Whisk in flour and cook for 1 minute until the mixture boils. Add the lemon juice to the chicken broth and whisk into the sauté pan. Reduce heat to a simmer. Return the chicken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper. Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken. Garnish with chopped parsley and lemon slices. Enjoy!
1 lb. elbow Macaroni; 1 tsp. Garlic Powder; 1 tsp. Celery Salt; 1 cup Mayonnaise; 1/2 cup finely diced Green Bell Pepper or Red Bell Pepper; 1⁄2 cup finely diced Celery; 3 tbsp. diced Red Onions (optional); 3 tbsp. chopped fresh Parsley; Salt and freshly Ground Black Pepper; 1 dash Ground Cayenne Pepper (optional).
In a large pot of boiling salted water, cook the macaroni until al dente, about 8-9 minutes or to taste. Drain, then rinse the macaroni until cool. Drain very well. In a large bowl, add the garlic powder, celery salt and mayonnaise to the macaroni and toss to coat. Add cayenne if using. Stir in well. Stir in the green pepper, celery, onion and parsley and season to taste with salt and pepper. Chill before serving.