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
• ½ cup chicken broth
• 1 x 16-ounce package frozen corn kernels, thawed
• 1 teaspoon dried dill weed
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup half and half
• 3 cups hot cooked rice
• ¼ cup chopped fresh chives for garnish

Directions

1. Melt butter in large skillet over medium-high heat until hot.
2. Add chicken; cook 8 to 10 minutes or until chicken is brown, turning occasionally. Spoon off all but 1 tablespoon fat.
3. Add carrots and onion; cook 3 to 4 minutes or until onion and carrots are crisp-tender, stirring occasionally.
4. Add broth, corn, dill, salt and pepper; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally.
5. Add half and half; simmer on medium-low heat 3 to 4 minutes.
6. Remove from heat; serve over hot rice.
7. Sprinkle with chives.