Post by SkinnyCrockPot on Oct 20, 2011 15:39:54 GMT -5
Lemony Chicken And Rice
Originally posted by Shannon Cunningham Underwood
This is very simple and very yummy, especially if you love lemon. I adapted the recipe to my taste ~
Ingredients
4 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves, cut into large chunks
Sea salt and freshly ground black pepper
4 cups canned low-sodium chicken broth
1/2 cup lemon juice
2 cups Texmati (long grain brown) rice
1/4 cup finely chopped fresh parsley
Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 4 minutes per side. Just keep turning over until all sides are browned. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 3 hours. If you are using white rice it will probably take 2-3 hrs. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with pieces of chicken; serve immediately.
adapted from original recipe printed in 'All You' in MAY 2008
Amount per serving (they note 4 servings...but they do not say what a 'serving' is. I would guess it makes 6-8 servings, about 1.5 cups so the calories are less than noted here)
Another note, while you may think to cut the butter to margarine or leave it out, don't because it really adds the only flavors to the chicken and will be very bland if omitted.
Calories: 534
Fat: 15g
Saturated fat: 8g
Protein: 20g
Carbohydrate: 80g
Fiber: 2g
Cholesterol: 54mg
Sodium: 323mg
Originally posted by Shannon Cunningham Underwood
This is very simple and very yummy, especially if you love lemon. I adapted the recipe to my taste ~
Ingredients
4 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves, cut into large chunks
Sea salt and freshly ground black pepper
4 cups canned low-sodium chicken broth
1/2 cup lemon juice
2 cups Texmati (long grain brown) rice
1/4 cup finely chopped fresh parsley
Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 4 minutes per side. Just keep turning over until all sides are browned. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 3 hours. If you are using white rice it will probably take 2-3 hrs. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with pieces of chicken; serve immediately.
adapted from original recipe printed in 'All You' in MAY 2008
Amount per serving (they note 4 servings...but they do not say what a 'serving' is. I would guess it makes 6-8 servings, about 1.5 cups so the calories are less than noted here)
Another note, while you may think to cut the butter to margarine or leave it out, don't because it really adds the only flavors to the chicken and will be very bland if omitted.
Calories: 534
Fat: 15g
Saturated fat: 8g
Protein: 20g
Carbohydrate: 80g
Fiber: 2g
Cholesterol: 54mg
Sodium: 323mg