Printable | Taste of Home

Lemon Chicken and Rice

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen peas

In a skillet, cook chicken, onion, carrot and garlic in butter for 5-7

Printed from tasteofhome.com Oct 11, 2008

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Lemon Chicken and Rice cont.

minutes or until chicken is no longer pink. In a bowl, combine
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 for 5 minutes.

Yield: 6 servings.