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Lemon Chicken ‘n’ Rice

Total Time

Prep: 10 min. Cook: 30 min.

Makes

2 servings

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

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

Directions

  1. 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.
  2. 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.
  3. 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

1 each: 531 calories, 12g fat (4g saturated fat), 107mg cholesterol, 863mg sodium, 51g carbohydrate (9g sugars, 5g fiber), 47g protein.

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