Skillet Lemon Chicken
- 1 cup long-grain white rice, uncooked
- 1 pound boneless skinless chicken breasts, cut into thin strips
- PAM® Butter No-Stick Cooking Spray
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3/4 cup chicken broth
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
Cook rice according to package directions. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray. Sprinkle with salt and pepper; toss lightly.
Spray large skillet with additional cooking spray; heat over medium-high heat. Add chicken; stir-fry 4 to 5 minutes, or until chicken strips are no longer pink in centers.
Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes, or until sauce is thickened, stirring constantly. Stir in lemon juice. Serve over the rice.