Lemon basil skillet chicken with rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 4 oz boneless skinless chicken breast halves | |
| Paprika | ||
| 1½ | cup | Hot water |
| 1½ | cup | Uncooked instant white rice |
| 2 | tablespoons | Margarine or butter |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Salt |
| 4 | minutes. | |
| 4 | servings. | |
Directions
1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of chicken breast halves with paprika.
Add chicken to skillet; immediately reduce heat to medium-high. Cover; cook 2. Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 minutes.
3. Turn chicken; cover and cook an additional 4 to 5 minutes or until no longer pink in center. Remove chicken from skillet; place on serving platter. Cover to keep warm.
4. In same skillet, combine margarine, lemon juice, basil and salt; mix well. if necessary, return to heat to melt margarine.
5. Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mixture over chicken. Recipe by: Pillsbury Fast and Healthy magazine Posted to MC-Recipe Digest by Susan <camyfan@...> on Apr 20, 1998