Creamed Vegetables with Chicken and Rice

Description
Makes 4 servings.

Ingredients

 * 1 tablespoon butter or margarine
 * 8 boneless, skinless chicken thighs
 * 3 medium carrots, cut into julienned strips
 * 1 small onion, chopped
 * 1/2 cup chicken broth
 * 1 16-ounce package frozen corn kernels, thawed
 * 1 teaspoon dried dill weed
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1/2 cup half and half
 * 3 cups hot cooked rice
 * 1/4 cup chopped fresh chives for garnish

Directions
Melt butter in large skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is brown, turning occasionally. Spoon off all but 1 tablespoon fat.

Add carrots and onion; cook 3 to 4 minutes or until onion and carrots are crisp-tender, stirring occasionally. Add broth, corn, dill, salt and pepper; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally. Add half and half; simmer on medium-low heat 3 to 4 minutes. Remove from heat; serve over hot rice. Sprinkle with chives.