lemon parsley chicken rice

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READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, melt butte and oil over medium heat.
  2. Sauté chicken until no pink remains.
  3. Add rice, water, lemon juice and rosemary.
  4. Bring to a boil.
  5. Reduce heat, cover and simmer about 4 minutes.
  6. Add spinach leaves, recover and simmer 6 minutes.
  7. Take off the heat, stir in cream and parsley.

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