1. Melt margarine in skillet over medium-high heat. Cook until browned, remove from skillet and sprinkle with salt & pepper. 2. Add shallots to skillet; cook and stir 30 seconds. Stir in rice. Stir in broth, lemon juice & lemon peel. Heat to boiling, reduce heat. 3. Return chicken to skillet. Cover and simmer without stirring, 15 to 20 minutes or until rice is tender, liquid is absorbed and jice of cheken is no longer pink when centers of thickest pieces are cut. 4. Stir in dill week and serve! (Fresh sliced lemons also make a beautiful addition to the plate). ---------------------------------------------------------------------------
Nutrition
Ingredients
