Lemon Chicken And Rice Recipe

Ingredients

1 lb chicken breasts, boneless, skinless, cut into strips

1 medium onion, chopped

1 large carrot, thinly sliced

2 garlic cloves, minced

2 tbsp butter or margarine

2 tbsp cornstarch

14.5 oz chicken broth

2 tbsp lemon juice

½ tsp salt, optional

1½ cup instant rice, uncooked

1 cup peas, frozen

In a skillet, cook the chicken, onion, carrot, and garlic 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.

Gradually add the mixture to skillet; continue heating until boiling. Cook and stir for 2 minutes or until thickened.

Stir in peas until boiling. Then add rice. Remove from the heat; cover and let stand for 5 minutes.