 |
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
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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |