Lemon Chicken 'n' Rice
Cooking for 2
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This barley and rice medley features a flavorful lemon-and-dill sauce over tender chicken. Gerry Smailes of Edmonton,Alberta suggests, "Serve it with green beans and you'll have a savory meal for two on the table in under an hour."
SERVINGS: 2
CATEGORY: Main Dish
METHOD:
TIME: Prep: 10 min. Cook: 30 min.
Ingredients:
- 1/4 cup uncooked long grain rice
- 1/4 cup medium pearl barley
- 1 tablespoon butter
- 1-2/3 cups chicken broth, divided
- 2/3 cup water
- 3 to 4 medium fresh mushrooms, sliced
- 2 tablespoons chopped green onion
- 2 boneless skinless chicken breast halves (6 ounces each)
- 2 teaspoons canola oil
- 1/3 cup white wine or additional chicken broth
- 2 teaspoons cornstarch
- 1/2 cup evaporated milk
- 1 teaspoon grated lemon peel
- 1/2 teaspoon dill weed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions:
In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender.
Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 10 minutes, turning once. Remove chicken and keep warm.
Combine cornstarch and milk until smooth; stir into pan juices. Stir in the lemon peel, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes, then fluff with a fork. Serve chicken over rice. Top with dill sauce. Yield: 2 servings.