Lemon-Basil Skillet Chicken with Rice

{Recipe from Fast & Healthy Cookbook}
Servings: 4

Ingredients:
1 t canola oil
4 boneless skinless chicken breasts (1 lb)
Paprika
1 1/2 c hot water
1 1/2 c uncooked brown rice
2 T butter or margarine
1 T lemon juice
1 t dried basil leaves
1/4 t salt

Instructions:
1. In 10-inch nonstick skillet, heat oil over high heat. Sprinkle both sides of chicken breasts with paprika; add to hot skillet. Immediately reduce heat to medium-high; cover and cook 4 minutes.
2. Meanwhile, in 2-quart saucepan, place hot water; cover tightly. Heat to boiling. Stir in rice; remove from heat. Let stand 5 minutes.
3. Turn chicken; cover and cook 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170 degrees). Remove chicken from skillet; place on serving platter. Cover to keep warm.
4. In same hot skillet, mix butter, lemon juice, basil, and salt. If necessary, return to heat to melt butter.
5. Place rice on serving platter; arrange chicken over rice. Spoon butter mixture over chicken.

My thoughts on the recipe:
*It would be a good idea to start the rice/boiling water first. Even though it's listed as step two, it will take longer than the chicken (to make sure that the rice absorbs all of the water).
*When you take the chicken out of the skillet (3) and before you do the butter mixture (4) REMOVE the skillet from the stove. It did not say this (and I missed the end statement until after the fact), and I didn't do it, and I think I lost a lot of the mixture - which contains half of the flavor.
*In case you don't know, lemon juice goes crazy in a hot skillet - watch out!
*To me, this was a little bit bland, but I think most of that has to do with my mistake listed above. I added a little chili powder to it after it was finished to give it a little kick (I may try cajun seasoning next time... we shall see!).

Enjoy! :)