lemon parsley chicken rice

• Ready In: 25 mins
• Serves: 6

Ingredients

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

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.