LEMON CHICKEN 'N' RICE

Lemon Chicken 'n' Rice image

This barley and rice medley features a flavorful lemon-and-dill sauce over tender chicken. Serve it with green beans and you'll have a savory meal for two on the table in under an hour.-Gerry Smailes, Edmonton, Alberta

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

Previous Next

Ingredients

1/4 cup uncooked long grain rice
1/4 cup medium pearl barley
1 tablespoon butter
1-2/3 cups chicken broth, divided
2/3 cup water
3 to 4 medium fresh mushrooms, sliced
2 tablespoons chopped green onion
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons canola oil
1/3 cup white wine or additional chicken broth
2 teaspoons cornstarch
1/2 cup evaporated milk
1 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon zest, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce.

Nutrition Facts : Calories 531 calories, Fat 12g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 863mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 5g fiber), Protein 47g protein.