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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Chicken And Rice Recipe

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This recipe for Lemon Chicken And Rice is from Super Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb skinned boned chicken breasts, cut into strips
1 med onion, chopped
2 garlic cloves, crushed
1 can chicken broth (13 3/4 oz size)
2 tbls butter
1 tbls cornstarch
1 lg carrot, sliced diagonally
1/2 tsp salt
3 tbls chopped parsley
1/2 c dry Minute Rice
1/2 tsp grated lemon rind (I never add)
2 tbls fresh lemon juice (I use juice from the little yellow plastic lemon)
Directions:
Directions:
Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice (and rind and salt) and bring to a full boil. Stir in pea pods (celery) parsley and rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.

Advice from Diane: “Use kitchen shears instead of a knife when cutting meat. Using pre-chopped garlic from the store - it so much simpler than attempting to chop your own and it tastes the same! Use a serrated knife when cutting tomatoes - I didn't learn this till I was in my early 40"s! Don't be afraid to try new things and experiment!”
Personal Notes:
Personal Notes:
“This is a recipe I cut off of a Minute Rice Box, but has become a family favorite. When in a pinch I have even used canned chicken!” Diane

 

 

 

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