Ingredients
1/4 cup uncooked long grain rice1/4 cup medium pearl barley1 tablespoon butter1-2/3 cups chicken broth, divided2/3 cup water3 to 4 medium fresh mushrooms, sliced2 tablespoons chopped green onion2 boneless skinless chicken breast halves (6 ounces each)2 teaspoons canola oil1/3 cup white wine or additional chicken broth2 teaspoons cornstarch1/2 cup evaporated milk1 teaspoon grated lemon zest1/2 teaspoon dill weed1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender.
Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm.
In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon zest, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce.
