Printable | Taste of Home

Lemon Chicken

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

Printed from tasteofhome.com Sep 6, 2008

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Lemon Chicken cont.

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.