Lemon basil skillet chicken with rice

4 Servings

Ingredients

Quantity Ingredient
4 4 oz boneless skinless chicken breast halves
Paprika
1½ cup Hot water
1½ cup Uncooked instant white rice
2 tablespoons Margarine or butter
1 tablespoon Lemon juice
1 teaspoon Dried basil leaves
¼ teaspoon Salt
4 minutes.
4 servings.

Directions

1. Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of chicken breast halves with paprika.

Add chicken to skillet; immediately reduce heat to medium-high. Cover; cook 2. Meanwhile, place hot water in medium saucepan. Cover tightly; bring to a boil. Stir in rice; remove from heat. Let stand 5 minutes.

3. Turn chicken; cover and cook an additional 4 to 5 minutes or until no longer pink in center. Remove chicken from skillet; place on serving platter. Cover to keep warm.

4. In same skillet, combine margarine, lemon juice, basil and salt; mix well. if necessary, return to heat to melt margarine.

5. Place rice on serving platter; arrange chicken on top of rice. Spoon margarine mixture over chicken. Recipe by: Pillsbury Fast and Healthy magazine Posted to MC-Recipe Digest by Susan <camyfan@...> on Apr 20, 1998

Related recipes