Lemon Chicken 'n' Rice 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Chicken 'n' Rice cont. 1/2 teaspoon dill weed 1/8 teaspoon salt 1/8 teaspoon pepper 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Lemon Chicken 'n' Rice 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