Nutrition Facts

  • One serving:
  • 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)
  • Calories:
  • 531
  • Fat:
  • 12 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 107 mg
  • Sodium:
  • 863 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 5 g
  • Protein:
  • 47 g

Lemon Chicken 'n' Rice

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."

SERVINGS

2

CATEGORY

Main Dish

PREP

10 min.

COOK

30 min.

TOTAL

40 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008