Lemon Chicken 'n' Rice

Modified from Cooking for 2

1/4 cup uncooked long grain rice

1/4 cup medium pearl barley

1 tbsp butter

1 2/3 cups chicken broth, divided

2/3 cup water

3-4 medium fresh mushrooms, sliced

2 tbsp chopped green onion (or just regular onion)

2 boneless skinless chicken breasts halves (6 oz each)

2 tsp canola oil

1/3 cup white wine or additional chicken broth

2 tsp cornstarch

1/2 cup evaporated milk

1 tsp grated lemon peel

1/2 tsp dill weed

1/8 tsp salt

1/8 tsp pepper

In a small saucepan, sauté 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 inch thickness (just use a heavy pan and maul it...put it between parchment paper). In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered for 10 minutes, turning once. Remove chicken and keep warm.

Combine cornstarch and milk until smooth; stir into pan juices. Stir in the lemon peel, 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, then fluff with a fork. Serve chicken over rice. Top with dill sauce

Makes 2 servings.