Chicken and Rice with Lemon

Serves 6 person

Materials:

Chicken rice with lemon

2 tablespoons cornstarch
1/2 teaspoon salt, optional
1 medium onion, chopped
1 lb. boneless, skinless chicken breasts, cut into strips
2 tablespoons lemon juice
1 large carrot, thinly sliced
1 1/2 cup uncooked instant rice
2 garlic cloves, minced
1 (14 1/2 oz.) can chicken broth
1 cup frozen peas
2 tablespoons butter or margarine

Preparation:

1. 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.

2. Then cook and stir for 2 minutes or until thickened. After add rice and peas. Finally remove from the heat; cover and let stand for 5 minutes.

3. 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

Good Appetit

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