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    Chicken: Lemon Chicken & Rice


    Source of Recipe


    heartsongs

    List of Ingredients




    1 pound boneless, skinless chicken breasts, cut into strips
    1 medium onion, chopped
    1 large carrot, thinly sliced
    2 garlic cloves, minced
    2 tablespoons butter or margarine (leave out for 6WBMO)
    2 tablespoons cornstarch (leave out for 6WBMO)
    1 (14 1/2 ounce) can chicken broth (low sodium)
    2 tablespoons lemon juice
    1/2 teaspoon salt (leave out for 6WBMO)
    1 1/2 cups uncooked instant rice (I use brown rice)
    1 cup frozen peas (I am going to put asparagus instead)

    Recipe



    In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.
    Serves 6.

    Nutritional Analysis: One serving (prepared with reduced-fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

 

 

 


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