Ingredients
-
1/2
-
1 1/4
-
1/2
-
1
-
1
-
1
-
2
-
1 1/2
-
1/8
-
1
-
-
-
-
-
Directions
Lemon-Asparagus Chicken With Dill, Cooking for 2 can often be a challenge This recipe is easy to fix, has a pleasing apperance and best of all is suited for 2 It was in the Diabetic Cooking Magazine for May 2004
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Steps
|
1
Done
|
Cook the Rice in Chicken Broth as Per Package Directions, Approximately 15 to 20 Minutes For White Rice. |
|
2
Done
|
Add the 1/2 Cup Water to a 12-Inch Nonstick Skillet; Bring to a Boil. |
|
3
Done
|
Add the Asparagus and Return to Boil, Reduce Heat, Cover and Simmer For Approximately 3 Minutes or Until Crisp-Tender. |
|
4
Done
|
Drain Asparagus and Set Aside. |
|
5
Done
|
Wipe Out the Skillet With a Paper Towel. |
|
6
Done
|
Spray Skillet With Non-Stick Cooking Spray. |
|
7
Done
|
Heat Over Medium-High Heat Until Hot. |
|
8
Done
|
Add Chicken and Cook 3 Minutes or Until No Longer Pink, Stirring Frequently. |
|
9
Done
|
Remove from Heat and Add Aspargus. |
|
10
Done
|
Cover and Keep Warm. |
|
11
Done
|
Combine the Lemon Juice, Oil, Dill and Salt Add to Cooked Rice. |
|
12
Done
|
Add the Rice Mixture to Cooked Chicken. |
|
13
Done
|
Sprinkle With Chopped Parsley Before Serving. |
