Lemon chlcken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken |
| Breasts -- cut into strips | ||
| 1 | medium | Onion -- chopped |
| 1 | large | Carrot -- thinly sliced |
| 1 | each | Garlic clove -- minced |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Cornstarch |
| 1 | can | Chicken broth -- 14-1/2 |
| Ounces | ||
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Lemon peel -- grated |
| ½ | teaspoon | Salt -- optional |
| 1½ | cup | Instant rice -- uncooked |
| 1 | cup | Frozen broccoli -- chopped |
| Thawed | ||
| ¼ | cup | Fresh parsley -- minced |
Directions
In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley.
Cover and simmer 5-10 minutes or until rice is tender. Yield: 4 servings. Diabetic Exchanges: One serving (without added salt) equals 3 lean meat, 2 starch, 1 vegetable; also, 367 calories, 132 mg sodium, 73 mg cholesterol, 39 gm carbohydrate, 31 gm protein, 9 gm fat Recipe By : Taste of Home