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.