Lemon Chicken and Rice

Yield: 6 servings

Ingredients

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

Instructions

1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink.
2. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.
3. Cook and stir for 2 minutes or until thickened. Add rice and peas.
4. Remove from the heat; cover and let stand for 5 minutes.

Nutrition

Per one serving (prepared with reduced-fat margarine and low sodium chicken broth and w/o salt): 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable