I was making lemon chicken this week for John and I when it occurred to me that this recipe has never made it to the blog!  It's probably because the dish doesn't appear to be that pretty, but it is a delicious staple dish in my house.  My mom would make it probably once a month, and it was always my favorite dish growing up. 

That childhood memory is the reason, I think, that this dish has become something of a comfort food for me.  Much more than a "comfort food", it is also a great late winter/early spring dish.  It's cozy but not as filling as a chili or casserole.  It's the perfect blend between this awkward few weeks before spring begins to peak out around Boston's skyline and I can almost imagine being back in flip-flops and summer dresses.

With only 5 ingredients and water, this is the perfect "dorm room" meal.  Plus, the smaller you cut the chicken, the faster it will cook!  I use little cubes; mom used to use slices, which tastes just as good but takes about 20 minutes longer to cook. 
Lemon Chicken
Serves:  2
2 chicken breasts, cubed
1/4 cup flour
1/2 cup lemon juice
1 chicken bouillon cube

In a plastic bag, place cubed chicken along with flour.  Shake until chicken is breaded.  In a large skillet, heat one tablespoon of olive oil over medium-high heat.  Then, add the chicken, letting them brown on every side.  Once the chicken has browned, turn the heat to medium-low and add lemon juice, 1 1/2 cups of water, and the chicken bouillon cube.  Stir until the chicken bouillon cube is incorporated and then cover.  Let simmer for 20-25 minutes, until chicken is cooked through, stirring every 3-5 minutes.  Serve with rice and peas.

Mom always served this with rice and peas, so it's no surprise I do, too!  But, the color combination is beautiful and the rice picks up all the leftover delicious lemony sauce!

Until the next time my oven is on...