Printable | Taste of Home

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
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,

Printed from tasteofhome.com Nov 19, 2008

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Lemon Chicken 'n' Rice cont.

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.