Ingredients
- ¼ cup long grain rice
- ¼ cup medium pearl barley
- 1 ⅓ cups chicken broth
- ⅔ cup water
- 4 medium mushrooms, sliced
- 2 tablespoons green onions, chopped
- 2 boneless skinless chicken breast
- 2 teaspoons canola oil
- 2 teaspoons cornstarch
- ⅓ cup white wine
- ½ cup evaporated milk
- 1 teaspoon grated lemon peel
- ½ teaspoon dill weed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Directions
1. In small saucepan, saute rice and barley butter for 4-5 minutes. Add one cup broth, water, mushrooms and onion; bring to a boil. Reduce heat, cover and simmer 20-22 minutes. |
2. Meanwhile, flatten chicken to 1/2 in thickness. In a large skillet, brown chicken that has been seasoned with salt and pepper in oil on both sides. Add wine and simmer uncovered for 5 minutes on each side or until fully cooked. Remove chicken and keep warm. |
3. In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon peel, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Put chicken over the rice and top with the dill sauce. |