Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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