1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tbsp. butter
1 tbsp. cornstarch
1 (4 1/2 oz.) can chicken broth
2 to 3 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1/2 tsp. salt (optional)
1 1/2 c. uncooked instant rice
1 c. frozen chopped broccoli, thawed
1/4 c. minced fresh parsley

In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes.

In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley. Cover and simmer 5 to 10 minutes or until rice is tender.

Yield: 4 servings.