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Lemon Chicken 'n' Rice Recipe

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This barley and rice medley features a flavorful lemon-and-dill sauce over tender chicken. Gerry Smailes of Edmonton,Alberta suggests, "Serve it with green beans and you'll have a savory meal for two on the table in under an hour."

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Lemon Chicken 'n' Rice Recipe

Prep: 10 min. Cook: 30 min.

Yield: 2 Servings

10 30 40

Ingredients

1/4 cup uncooked long grain rice
1/4 cup medium pearl barley
1 tablespoon butter
1-2/3 cups chicken broth, divided
2/3 cup water
3 to 4 medium fresh mushrooms, sliced
2 tablespoons chopped green onion
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons canola oil
1/3 cup white wine or additional chicken broth
2 teaspoons cornstarch
1/2 cup evaporated milk
1 teaspoon grated lemon peel
1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender.
Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm.
In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon peel, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce. Yield: 2 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup sauce and 3/4 cup rice mixture (prepared with reduced-fat butter, reduced-sodium broth and fat-free evaporated milk) equals 531 calories, 12 g fat (4 g saturated fat), 107 mg cholesterol, 863 mg sodium, 51 g carbohydrate, 5 g fiber, 47 g protein.

Originally published as Lemon Chicken 'n' Rice in Cooking for 2 Summer 2005, p 42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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