Butter garlic chicken with rice

Ingredients for 4 servings:

• 1 ½ cup(s) rice
• 800 g chicken breast
• 8 garlic cloves
• 4 tbsp butter, unsalted
• 5 tbsp flour
• 4 tbsp oil
• 2 tbsp oregano
• 1 cup(s) chicken broth or vegetable broth
• 2 tsp lemon juice
• Parsley, fresh
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

First, cook the rice according to the package instructions. Then, cut the chicken into bite-sized pieces, toss with 1 teaspoon of salt and 1 teaspoon of pepper, and set aside to rest for 10 minutes. Peel and chop the garlic cloves. Toss the chicken pieces with 4 tablespoons of flour and fry in oil for a few minutes until almost cooked through. Remove the chicken from the pan and drain in a colander. Sauté the garlic in 4 tablespoons of butter with the oregano until the garlic begins to smell. Then, add 1 tablespoon of flour and sweat everything. Deglaze with the stock and lemon juice. Simmer the sauce until thickened. Add a little more black pepper, if desired. Return the chicken to the pan and toss with the sauce. Cover and simmer for another 5-10 minutes. The chicken will then be tender as butter. Chop the parsley. You can add it to the sauce or garnish the chicken on the plate when serving with the rice.