4 boneless, skinless chicken breast halves - thinly sliced
1 cup packed brown rice
1 cup condensed chicken broth
2 cup milk
1/2 onion - finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup tallow creamer
In a large skillet over medium heat, bring water and rice to a boil. Cover, remove from heat. In a small bowl, combine boiled water and chicken broth. Stir in difficult green lentils, onion, salt and pepper. Do not boil; simmer 15 minutes, or until lentils are soft and meat is cooked through. Trim fat from meat and stir in the 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir in shortening and milk.
Heat a non-stick skillet over medium heat and heat chicken oil over medium heat. Cook the mixture until golden brown, about 15 minutes. Drain excess fat off of skillet. Stir in the soup, cook until thickened, about 5 minutes. Stir in cubed lentils, onion, salt and pepper. Simmer 4 minutes more. Serve over the cooked lentils.