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LEMON CHICKEN AND RICE
1
lb. boneless, skinless chicken
breasts, cut into strips
medium onion, chopped
large carrot, thinly sliced
garlic cloves, minced
T. butter or margarine
T. cornstarch
1
1
2
2
2
1
2
1
1
1
(14 1/2 oz.) can chicken broth
T. lemon juice
/2 tsp. salt, optional
1/2 C. uncooked instant rice
C. frozen peas
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until
chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice
and salt if desired until smooth. Add to skillet and bring to a boil.
Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove
from the heat; cover and let stand for 5 minutes. Serves 6.
Nutritional Analysis: One serving (prepared with reducedāfat margarine
and low sodium chicken broth and w/o salt) equals: 235 calories,
1
5
56 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein,
gm fat
Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
LEMON CHICKEN AND RICE
19
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