lemon parsley chicken rice

• tablespoon oil1
• tablespoons butter↗2
• pieces chicken breasts, cut into strips↗4
• cup lemon juice↗1⁄3
• cups rice (long grain)↗1 1⁄2
• cups water↗2 1⁄2
• teaspoon rosemary↗1⁄8
• cup spinach leaves↗1
• cup cream↗1⁄2
• cup fresh parsley↗1⁄4

Step-by-step instructions

1. 1

   In a skillet, melt butte and oil over medium heat.

2. 2

   Sauté chicken until no pink remains.

3. 3

   Add rice, water, lemon juice and rosemary.

4. 4

   Bring to a boil.

5. 5

   Reduce heat, cover and simmer about 4 minutes.

6. 6

   Add spinach leaves, recover and simmer 6 minutes.

7. 7

   Take off the heat, stir in cream and parsley.