Lemon-Basil Skillet Chicken with Rice

Lemon-Basil Skillet Chicken with Rice

Ingredients:

1 tsp. vegetable oil

3-4 boneless skinless chicken breasts

paprika

1 1/2 cups hot water

1 1/2 cups uncooked brown rice

2 tbsp. butter

1 tbsp. lemon juice

1 tsp. dried basil leaves

1/4 tsp. salt

Directions:

1.) In large skillet, heat oil over high heat. Sprinkle both sides of chicken breasts with paprika; add to hot skillet. Immediately reduce heat to med.-high; cover and cook 4 min.

2.) Meanwhile, in med. pot, heat hot water to boiling. Cook rice as per box directions.

3.) Turn chicken; cover and cook 4-5 min. longer or until chicken is no longer pink and juice is clear. Remove chicken from skillet and cover to keep warm.

4.) In same skillet, mix butter, lemon juice, basil, and salt. Return skillet to heat if necessary to heat to melt butter. Pour sauce over chicken.

5.) Serve by placing chicken on top of rice and spooning butter mixture over chicken.

Heat oil, sprinkle both sides of chicken with paprika and add to skillet.

Immediately reduce heat and cover. Cook for 4 min.

Meanwhile, cook brown rice as per box directions.

Turn chicken. Cover and cook for 4-5 min. or until done.

Remove chicken from skillet.

 In same skillet, mix butter, lemon juice, basil, and salt.

Pour sauce over chicken.

Served with Garlic Parmesan Green Beans.

Recipe adapted from Pillsbury.