Lemon-Basil Skillet Chicken with Rice

 

4

boneless skinless chicken breasts (1 lb)

Paprika

1 1/2

cups hot water

1 1/2

cups uncooked instant white rice

2

tablespoons butter or margarine

1

tablespoon lemon juice

1

teaspoon dried basil leaves

1/4

teaspoon salt

• 1 Heat 10-inch nonstick skillet over high heat. Sprinkle both sides of chicken breasts with paprika; add to hot skillet. Immediately reduce heat to medium-high; cover and cook 4 minutes.
• 2 Meanwhile, in 2-quart saucepan, place hot water; cover tightly. Heat to boiling. Stir in rice; remove from heat. Let stand 5 minutes.
• 3 Turn chicken; cover and cook 4 to 5 minutes longer or until juice of chicken is longer pink when center of thickest part is cut (170°F). Remove chicken from skillet; place on serving platter. Cover to keep warm.
• 4 In same hot skillet, mix butter, lemon juice, basil and salt. If necessary, return to heat to melt butter.
• 5 Place rice on serving platter; arrange chicken over rice. Spoon butter mixture over chicken.