Lemon Chicken with Capers

By S. Danford

Ingredients

• 1 2/3 cups water
• 3 T butter
• 1 package (5.2 oz) Uncle Ben's Long Grain and Wild Rice
• 1 clove garlic, minced
• 4 boneless skinless chicken breast halves pounded to 1/4 inch thickness
• salt
• pepper
• 2 T lemon juice
• 1 T capers, drained
• 1 cup torn romaine lettuce

Preparation

Step 1

Combine water and 1 T butter in saucepan.
Stir in rice and contents of rice seasoning packet. Bring to a boil.
Cover tightly, reduce heat, and simmer until all water is absorbed about 25 minutes.
While rice cooks, rub garlic onto chicken and sprinkle with salt and pepper.
Heat remaining butter in large skillet over med heat. Add chicken and cook until lightly browned and cooked through, 3-4 min per side.
Arrange cooked chicken on one half of a platter; keep warm.
Add lemon juice and capers to drippings in skillet; cook and stir 1 minute.
Pour over chicken.
Stir lettuce into rice.
Remove from heat.
Serve rice on platter alongside chicken.

Serves 4