Lemon Chicken and Rice
1 pound boned chicken breasts, cut into strips
1 medium onion, chopped
2 garlic cloves, crushed
2 tablespoons butter or margarine
13-3/4 oz. can ready-to-serve chicken broth
1 tablespoon cornstarch
1 large carrot, diagonally sliced
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon rind
1/2 teaspoon salt
1-1/2 cups instant rice
1 cup snow pea pods or 1 (6 oz.) package frozen snow pea pods
3 tablespoons fresh parsley, chopped or 1 to 1-1/2 teaspoons dried parsley
Directions
In a large skillet, cook the chicken, onion and the garlic, stirring frequently, in hot butter until the chicken is lightly browned.
In a small bowl, combine the chicken broth and the cornstarch. Stir mixture into the chicken mixture.
Add in the carrot, lemon juice, lemon rind and the salt. Cook, stirring frequently, until the mixture becomes thick and is fully boiling.
Add in the rice, snow pea pods and the parsley, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 4 servings.