Ingredients
Instructions
- In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes
Nutrition Facts
Chicken and rice with lemon sauce
Serves:
|
Amount Per Serving: 6
|
||
|---|---|---|
| Calories | 474 kcal | |
| % Daily Value* | ||
| Total Fat 6 g | 9.2% | |
| Saturated Fat 2 g | 10% | |
| Trans Fat 0 g | ||
| Cholesterol 90 mg | 30% | |
| Sodium 774 mg | 32.3% | |
| Total Carbohydrate 69 g | 23% | |
| Dietary Fiber 3 g | 12% | |
| Sugars | ||
| Protein 33 g | ||
| Vitamin A 211 µg | Vitamin C 11 mg | |
| Calcium 40 mg | Iron 2 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Easy. Accessible. Eats.