Lemon Chicken and Rice Dish

This lemon chicken with rice is so quick and easy. If you are working and needing to make supper when you come home, this is a great recipe that your family will love. 

Ingredients

2 Tbs. butter
4 chicken breasts, boneless with skins removed
salt and pepper to taste
Tony Chachere's Original Creole Seasoning
1 onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
2 c. chicken broth
1 Tbs. cornstarch
2 Tbs. lemon juice
1/4 tsp. salt.
1 can peas, drained or 1 c. frozen peas
1 1/2 c. instant rice

Directions

Slice the chicken into strips.  You can leave in strips or cut the chicken into bite size pieces. Season the strips or pieces with salt, pepper and Tony Chachere's Original Creole Seasoning.

In a heavy cast iron skillet, melt butter over medium high heat. Add the chicken, onions, carrot, and garlic. Sauté the chicken and vegetables for about 5 to 7 minutes, or until the chicken is no longer pink.

In a medium-sized bowl, combine chicken broth and cornstarch.  Mix until smooth. Stir in the lemon juice and salt. Slowly pour this into the skillet with the chicken and vegetables.  Stirring constantly, bring to a boil and then cook for 1 to 2 minutes.

Add the peas and then bring the mixture to a boil again. 

Stir in the instant rice.  Cover with a lid and turn off the heat. Let stand for 5 minutes, or until water is absorbed.