- 1/2 cup lemon juice
- 1/4 cup dry white wine
- 3 tbsp Dijon mustard
- 3 cloves garlic
- 1/4 tsp dried rosemary
- 6 skinless, boneless chicken breasts
- 1 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tsp grated lemon peel
- Chopped parsley (optional)
In a blender, add lemon juice, wine, mustard, garlic, and rosemary. Blend until well combined.
Place the chicken breasts in a 9″ x 13″ baking dish in a single layer. Pour the lemon mixture over the chicken. Cover and marinate in the refrigerator for at least 1 hour.
In a small bowl, stir together 2 tablespoons of the chicken broth and cornstarch until dissolved. Set aside.
Add oil to a large skillet. Remove the chicken from the marinade, reserving marinade. Add the chicken to the skillet. Cook over medium heat for 4 minutes. Turn the chicken over and cook about 4 minutes more or until tender and no longer pink. Remove the chicken from the skillet and keep warm.
Add the reserved marinade to the skillet. Using a wire whisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Then cook and stir 2 minutes more. Stir in the lemon peel. Return the chicken to the skillet and heat through. Sprinkle with parsley if desired to garnish.
6 servings
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Adapted from Healthy Homestyle Cooking by Evelyn Tribole