Quick Lemon Chicken Recipe

Quick Lemon Chicken Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour

300 ml/0.5 pt/1.25 cups Chicken Stock
300 ml/0.5 pt/1.25 cups milk
350 g/12 oz/3 cups cooked chicken, cut into strips
100 g/4 oz cooked French (green) beans

30 ml/2 tbsp lemon juice
A pinch of dried thyme
Salt and freshly ground black pepper

175 g/6 oz/0.75 cup long-grain rice
15 ml/1 tbsp chopped parsley
100 g/4 oz carrots, cut into strips

25 g/1 oz/0.25 cup flaked (slivered) almonds

Method :

Melt the butter or margarine, stir in the flour and cook gently for 1 minute, stirring. Whisk in the stock and milk, bring to the boil and simmer, stirring continuously, until the sauce thickens. Stir in the chicken, beans, lemon juice and thyme and season to taste. Cook for 10 minutes until heated through.

Meanwhile, cook the rice in plenty of boiling salted water until just tender. Drain and toss with the parsley, then arrange in a ring on a warm serving plate. Blanch the carrots in boiling salted water for 3 minutes. Pour the chicken mixture into the centre of the rice and garnish with the carrots and almonds.

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