I made this new recipe last night from the Taste of Home Website.
As adam said - nothing special, just another meal. I think that matches it just right. The concept was easy and nice though, so I'm out to find some other ways to jazz this meal up a bit.
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced (I used 2)
2 tablespoons butter (omitted for Pam)
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons fresh lemon juice (I used the juice of a whole lemon - could have used more!)
1 teaspoon grated lemon peel (needs more for the flavor)
1/2 teaspoon salt, optional (ADD IT!!)
1-1/2 cups uncooked instant rice (I used brown instant rice)
1 cup frozen chopped broccoli, thawed (we inadvertently bought spears - make sure you get chopped, it would be easier to eat)
1/4 cup minced fresh parsley
(We also added lots of pepper and dill but it still needed something)
Directions: In a large skillet, cook chicken, onion, carrot and garlic in butter for about 5 minutes or until chicken is lightly browned and meat juices run clear; stirring occasionally. In a large bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender. (NOTE) I ended up adding an extra cup of water because the rice was no where near ready when the liquid was almost gone. Adding more broth, wine or something else here could increase the flavor. Yield: 4 servings.
I'm contemplating that perhaps it needs more herbs in it or maybe some sherry or white wine would give it a nice flavor. It was really filling and easy though.