3/4 c Vegetable juice
1 1/2 ts Flour
2 ts Paprika
1/2 ts Seasoned salt
1 ts Olive oil
1/4 c Sliced green onions
— including tops 1 Garlic clove; minced
1/2 lb Chicken breasts
— cut in 2-inch strips 2 tb Dairy sour cream
1 c Hot cooked rice
———————————-GARNISH———————————- Snipped fresh parsley Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Heat oil in medium skillet over medium heat. Add onions and garlic; cook 1 minute. Add chicken strips and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and stir in sour cream. Serve over rice. Sprinkle with parsley. Microwave Oven Instructions: ============================ Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Combine oil, onions and garlic in medium microproof baking dish. Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken loses its pink color. Add vegetable juice mixture, cover and cook on HIGH 2 to 3 minutes, or until mixture boils. Stir, cover, and cook on
MEDIUM-LOW (30% power) 15 minutes. Remove from oven and stir in sour cream. Serve over rice. Sprinkle with parsley. Each serving provides: * 335 calories * 29.2 g. protein * 8.6 g. fat * 33.4 g. carbohydrate * 914 mg. sodium * 76 mg. cholesterol Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias