Lemon parsley chicken and rice

4 servings

Ingredients

Quantity Ingredient
¾ pounds Chicken breast halves boneless, skinless
1 tablespoon Oil
1½ cup Chicken broth
1½ cup Minute instant brown rice
2 tablespoons Chopped parsley
1 teaspoon Grated lemon peel
⅛ teaspoon Pepper
3 tablespoons Toasted whole almonds

Directions

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.

From a MINUTE Brown Rice advertisement in the January 1993, issue of Reader's Digest.

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