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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This barley and rice medley features a flavorful lemon-and-dill sauce over tender chicken. Gerry Smailes of Edmonton,Alberta suggests, Serve it with green beans and you'll have a savory meal for two on the table in under an hour. Ingredients:
1/4 cup uncooked long grain rice |
1/4 cup medium pearl barley |
1 tablespoon butter |
1-2/3 cups chicken broth, divided |
2/3 cup water |
3 to 4 medium fresh mushrooms, sliced |
2 tablespoons chopped green onion |
2 boneless skinless chicken breast halves (6 ounces each) |
2 teaspoons canola oil |
1/3 cup white wine or additional chicken broth |
2 teaspoons cornstarch |
1/2 cup evaporated milk |
1 teaspoon grated lemon peel |
1/2 teaspoon dill weed |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender.
2. Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm.
3. In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon peel, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce. Yield: 2 servings.
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