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Lemon Chicken 'n' Rice

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."
2 ServingsPrep: 10 min. Cook: 30 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
© Taste of Home 2013

2 of 2

Lemon Chicken 'n' Rice (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013