Lemon Chicken
Lemon Chicken is shared by Lori Schlecht of Wimbledon, North Dakota. "I originally tried this recipe because I love rice and chicken," Lori reports. "I made a few changes to suit my tastes, and was pleased with hot it looks and the short time needed to prepare it."
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 medium onion, chopped
- 1 large carrot, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 can (14-1/2 ounces) chicken broth
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt, optional
- 1-1/2 cups uncooked instant rice
- 1 cup frozen chopped broccoli, thawed
- 1/4 cup minced fresh parsley
DIRECTIONS
In a large skillet, cook chicken, onion, carrot and garlic in butter for about 5 minutes or until chicken is lightly browned and meat juices run clear; stirring occasionally.
In a large bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender. Yield: 4 servings.