1 lb. chicken breast, boneless
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, grated
1/2 tsp. salt
1 c. snow pea pods
3 tbsp. parsley, chopped
1 1/2 c. dry Minute Rice

Saute chicken, onion, and garlic in butter until chicken is lightly browned, about 15 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrots, lemon juice, lemon rind and salt. Bring to a full boil. Stir in pea pods, parsley and rice. Cover; remove from the heat. Let stand 5 minutes. Fluff with a fork. 4 servings.