Lemon Parsley
Chicken/Rice |
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Ingredients:
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3/4 lb. boneless, skinless chicken breast halves
1 Tbsp. oil
1 1/2 C. chicken broth
1 1/2 C. instant brown rice
2 Tbsp. chopped parsley
1 tsp. grated lemon peel
1/8 tsp. pepper
3 Tbsp. toasted whole almonds |
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Directions:
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| Brown chicken in hot oil in skillet. Add broth and bang to boil.
Stir in rice. Return to boil. Reduce heat to low. Cover and simmer 5
minutes. Remove from heat. Stir in parsley, lemon peel and pepper.
Cover. Let stand 5 minutes. Sprinkle with almonds. Serve with favorite
vegetable. Serves 4. (Ginny Tennant) |
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