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chicken breast halves vegetable oil chicken broth rice minute parsley lemon zest black pepper almonds
Viewed: 48 - Published at: 2 years agoIngredients
- 3/4 pounds chicken breast halves, boneless, skinless
- 1 tablespoon vegetable oil
- 1 1/2 cup chicken broth
- 1 1/2 cup rice minute instant, brown
- 2 tablespoons parsley leaves fresh, chopped
- 1 teaspoon lemon zest grated
- 18 teaspoon black pepper
- 3 tablespoons almonds whole, toasted
Method
- 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 5 minutes.
- Sprinkle with almonds.
