Lemon Chicken and Rice

Directions

1. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
2. In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
3. Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.