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.