Cook rice while cooking chicken.

Butterfly breasts. I like to cut them all the way through to make 6 servings.

Sprinkle chicken liberally both sides with lemongrass and lemon pepper to taste. In a skillet, heat 1-2 Tbsp of olive oil. Add seasoned chicken.

While chicken is cooking, squeeze the juice of the lemons over the chicken, making sure to get both sides. Using a knife, cut out all remaining bits of lemon and put them on the chicken. Add a little more lemongrass to the chicken.

When chicken about a minute from being done, add ¼ to ½ cup water to the skillet. Stir. Let water cook down until a thick sauce forms. Serve chicken hot. Pour sauce on top. Serve over rice.

Notes:

I buy lemon pepper seasoning, olive oil and rice in bulk from Sam’s Club. I used to buy dried lemongrass from Thai Kitchen seasonings, but the stores here no longer carry this. You can get dried lemongrass in bulk (it can still be a small amount) from an online herb store.

I like to serve this with Swiss chard from my garden on the side.

I use Meyer lemons from my garden when I have them (and frozen juice from them when they are not in season). If you don’t grow lemons, you can get a bag of lemons at Walmart. I’ve bought them this way before for about .20 a lemon.