Chicken with Curried Rice

Description
Makes 6 servings

Ingredients

 * 1 tablespoon butter or margarine
 * 1 cup thinly sliced carrots
 * 1 cup chopped onion
 * 1 clove garlic, minced
 * 1 cup uncooked rice*
 * 1/2 teaspoon curry powder
 * 1/8 teaspoon ground white pepper
 * 2 cups chicken broth
 * 2 tablespoons chopped fresh parsley
 * 1 tablespoon lemon juice
 * 2 tablespoons vegetable oil
 * 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness (about 1-1/2 pounds)

Directions
Melt butter in 2- to 3-quart saucepan over medium-high heat until hot. Add carrots, onion and garlic. Cook and stir until crisp-tender. Add rice, curry, pepper and broth. Bring to a boil; stir once or twice. Reduce heat to low; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.

Remove from heat. Add parsley and lemon juice; toss lightly. Heat oil in large skillet until hot; add chicken. Cook 3 to 4 minutes per side or until brown and no longer pink in center. Serve chicken with rice. Garnish as desired.