Courtesy of All You magazine (May 2008)
Prep: 10 min.
Cook: 3 hrs
Cost per serving: $2.25
4 tbsp. unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
salt and pepper
4 cups canned, low-sodium chicken broth
1/4 cup lemon juice
2 cupss long grain rice
1/4 cup finely chopped fresh parsley
1) Melt 2 tbsp. butter in a large skillet over medium-high heat. Add onion and cook until softened, stirring occasionally, 4-5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
2) Sprinkle chicken with salt. Melt remaining 2 tbsp. butter in skillet over medium-high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes perside. Transfer to slow cooker.
3) Add 1 cup brother and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to slow cooker along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2-3 hours.
4) Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
534 cal.; 15g fat (8g Sat.), 54mg Chol., 2g fiber, 20g Pro, 80g carb., 323mg sodium