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
 * ½ teaspoon curry powder
 * ⅛ 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 ¼-inch thickness (about 1½ pounds)

Directions

 * 1) Melt butter in 2- to 3-quart saucepan over medium-high heat until hot.
 * 2) Add carrots, onion and garlic. Cook and stir until crisp-tender.
 * 3) Add rice, curry, pepper and broth. Bring to a boil; stir once or twice.
 * 4) Reduce heat to low; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
 * 5) Remove from heat. Add parsley and lemon juice; toss lightly.
 * 6) 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.
 * 7) Serve chicken with rice. Garnish as desired.