I usually serve this with asparagus, and if not asparagus, then whole green beans.
2 14oz cans chicken stock (or chicken broth), 2c set aside for the rice
2 cups dry quick cooking rice
3 to 4 tablespoons extra-virgin olive oil (EVOO)
1 cup flour
Salt and pepper
2 lemons zested, 1 juiced
1 1/2 to 2 pounds boneless, skinless chicken breast cutlets, cut into bite-size pieces
2 cloves garlic
2 tablespoons butter or margerine
2 tablespoons poppy seeds
In a sauce pan, boil 2cups chicken broth. Stir in 2c rice and let it stand for 5 mins.
While the rice is cooking, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.
Once the chicken has browned, add the remaining chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan.
With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking.
Serve the chicken over the rice. With the other remaining lemon you used for the zest, you can cut up and use it as garnish. It's good over the asparagus, or if you like extra lemon flavor, add it over the chicken/rice.
Orignal recipe can be found here.