Taste of Home
Lemon Chicken and Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon
Ingredients
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2 tablespoons butter
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1 pound boneless skinless chicken breasts, cut into strips
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1 medium onion, chopped
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1 large carrot, thinly sliced
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2 garlic cloves, minced
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1 tablespoon cornstarch
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1 can (14-1/2 ounces) chicken broth
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2 tablespoons lemon juice
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1/4 teaspoon salt
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1 cup frozen peas
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1-1/2 cups uncooked instant rice
Directions
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1.
In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
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2.
In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
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3.
Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Nutrition Facts
1 serving: 370 calories, 9g fat (4g saturated fat), 80mg cholesterol, 746mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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