Skillet Lemon Chicken With Rosemary |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Yummy recipe I got out of a cookbook somewhere. My family of picky eaters adore this recipe! I've yet to remember to plan ahead enough to marinate, and still the recipe is just yummers! I also cut up the raw chicken and just cook it all up together in the frying pan (except the broth, which I do add later, as the recipe calls for...but I don't bother to remove the chicken, I just mix it all up together) and it turns out great! Ingredients:
1/3 cup lemon juice |
1/4 cup dry white wine (optional) |
3 tablespoons dijon mustard |
3 garlic cloves |
1/4 teaspoon dried rosemary, pressed |
6 boneless skinless chicken breasts |
1 cup chicken broth |
1 tablespoon cornstarch |
1 tablespoon olive oil |
Directions:
1. In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
2. In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
3. Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.
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