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In a skillet, cook the first 4 ingredients
in butter for 5 to 7
minutes or until chicken is no longer
pink. In a bowl combine
cornstarch, broth, lemon juice and
salt if desired until smooth.
Add to skillet and bring to a boil.
Cook and stir for 2 minutes or until
thickened. Add rice and peas.
Remove from the heat; cover and
let stand for 5 minutes. Serves 6.
Nutritional Analysis: One serving
(prepared with reduced-fat margarine
and low sodium chicken broth and
w/o salt) equals: 235 calories,
156 mg sodium, 43 mg cholesterol,
27 gm carbohydrate, 20 gm protein,
5 gm fat
Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
