1 lb. skinned, boned chicken breasts
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 (13 3/4 oz.) can chicken broth
1 lg. carrot, sliced diagonally
2 tbsp. fresh lemon juice
1/2 tsp. lemon rind
1/2 tsp. salt
1 c. snow pea pods
3 tbsp. chopped parsley
1 1/2 c. dry Minute Rice

Saute chicken, onion, and garlic in butter until chicken is lightly browned about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, lemon juice, rind, and salt. Bring to a full boil. Stir in pea pods, parsley, and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.