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Prep Time: 11 Minutes Cook Time: 10 Minutes |
Ready In: 21 Minutes Servings: 4 |
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365 Great 20 Minute Recipes Serves 4 Ingredients:
46 ounces chicken broth |
2 chicken breast halves, boneless skinless |
1 cup quick-cooking rice |
1 tablespoon cornstarch |
4 eggs |
1 lemon, juice of |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon minced parsley |
Directions:
1. Place chicken broth and chicken in saucepan. Cover and bring to a boil. Poach chicken until barely cooked through. Shred.
2. Return chicken to broth and add rice.
3. In small bowl dissolve cornstarch in 1/4 cup water. Whisk in eggs, lemon juice and oregano.
4. Remove about 1 cup broth from saucepan and whisk into egg mixture. Return to saucepan and stir well.
5. Heat until broth is thickened and creamy. Season to taste with salt and pepper. Serve garnished with parsley.
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