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Lemon Chicken and Rice

1/2 pound boneless skinless chicken breasts, cut into strips
1/4 cup chopped onion
1 medium carrot, thinly sliced
1 garlic clove, minced
1 tablespoon butter
1 teaspoon cornstarch
3/4 cup chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt, optional
3/4 cup uncooked instant rice
1/3 cup frozen peas

In a skillet, cook the first four ingredients in butter. Combine

Printed from tasteofhome.com Nov 19, 2008

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Lemon Chicken and Rice cont.

cornstarch, broth, lemon juice and salt if desired until smooth; add
to skillet. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in rice and peas. Remove from the heat; cover and let
stand 5 minutes. Fluff with a fork.

Yield: 2 servings.