Recipe Diabetic lemon chicken and rice

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LEMON CHICKEN AND RICE

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LEMON CHICKEN AND RICE

1 lb. boneless, skinless chicken

breasts, cut into strips

1 medium onion, chopped

1 large carrot, thinly sliced

2 garlic cloves, minced

2 tablespoons butter or margarine

2 tablespoons cornstarch

1 (14 1/2 oz.) can chicken broth

2 tablespoons lemon juice

1/2 teaspoon salt, optional

1 1/2 cups uncooked instant rice

1 cup 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 reduced-fat margarine

and low sodium chicken broth and w/o salt) equals: 235 calories,

156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein,

5 gm fat

Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable

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