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Lemon Chicken and Rice

2 tablespoons butter

1 pound boneless skinless chicken breasts, cut into strips

1 medium onion, chopped



1 large carrot, thinly sliced

2 garlic cloves, minced



1 tablespoon cornstarch

1 can (14-1/2 ounces) chicken broth

2 tablespoons lemon juice

1/4 teaspoon salt

1 cup frozen peas

1-1/2 cups uncooked instant rice

In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.

In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth.

Gradually add to skillet; bring to a boil.

Cook and stir until thickened, 1-2 minutes.

Stir in peas; return to a boil.

Stir in rice.

Remove from heat; let stand, covered, 5 minutes.


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