Lemon Chicken~Angela Green

Lemon Chicken

1 lb. boneless, skinless chicken breast, chunked
1 medium onion, chopped
1 large carrot, thinly sliced
1 clove garlic, minced
2 Tbsp margarine
1 Tbsp cornstarch
1 14 ½ oz. chicken broth
2-3 Tbsp lemon juice
1 ½ cup uncooked instant rice
1 cup frozen chopped broccoli, thawed
¼ cup minced fresh parsley
½ tsp salt

In skillet cook chicken, onion, carrot and garlic in butter until chicken is light brown, about 5 min. In a bowl, combine corn starch and broth; stir in lemon juice, salt and rice. Add to skillet and bring to a boil. Reduce heat, add broccoli and parsley. Cover and simmer 5-10 min. or until rice is tender.