Directions:
- In a small saucepan, saute 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-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm.
- In a small bowl, combine cornstarch and milk until smooth; gradually 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; fluff with a fork. Serve chicken with rice. Top with dill sauce. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.3 Kcal (1722 kJ) | ||
| Calories from fat | 166.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.54g | 29% | |
|---|---|---|---|
| Cholesterol | 83.71mg | 28% | |
| Sodium | 1219.82mg | 51% | |
| Potassium | 796.57mg | 17% | |
| Total Carbs | 29.4g | 10% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 24.52g | 49% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 204.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 75.69 Kcal (317 kJ) | ||
| Calories from fat | 30.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 29% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 28% | |
| Sodium | 224.47mg | 51% | |
| Potassium | 146.58mg | 17% | |
| Total Carbs | 5.41g | 10% | |
| Sugars | 0.31g | 7% | |
| Dietary Fiber | 0.29g | 6% | |
| Protein | 4.51g | 49% | |
| Vitamin C | 3.3mg | 30% | |
| Iron | 0.1mg | 4% | |
| Calcium | 37.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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