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Chicken With Rice
  • 4 boneless, skinless chicken breasts
  • 1 Tbs Olive Oil
  • 1 1/2 Cup quick cooking brown rice
  • 1 1/4 Cup chicken broth
  • 1/4 Cup minced fresh parsley
  • 1/4 Cup lemon juice
  • 2 Tbs capers rinsed and chopped
  • 1 Tbs chopped toasted almonds
Cook chicken in oil for 5 minutes in a no-stick frying pan. Add rice, broth, parsley, lemon juice, and capers. Bring to a boil. Cover and simmer over medium-low heat for 10 minutes. Remove from the heat. let stand for 5 minutes. Sprinkle with almonds. Serves 4.b
Provided by:
Southwest Family Citrus and Spenar Family

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