3/4 pound boneless chicken breast halves,
1 tablespoon oil,
1 1/2 cups chicken broth,
1 1/2 cups instant brown rice,
2 tablespoons chopped parsley,
1 teaspoon grated lemon peel,
1/8 teaspoon pepper,
3 tablespoons toasted whole almonds | | | Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand for 5 minutes. Sprinkle with almonds. Serves 4. |
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