Skillet Lemon Rosemary Chicken |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is even easier then it looks. You can make ahead, and serve up with your favorite rice, tortillas, noodles or whatever you like. Ingredients:
1/3 cup fresh lemon juice |
1/4 cup dry white wine (optional) |
3 tablespoons dijon mustard |
3 garlic cloves |
1/2 teaspoon dried rosemary, pressed |
6 boneless skinless chicken breast halves |
1 cup chicken broth |
1 tablespoon cornstarch |
1 tablespoon olive oil |
Directions:
1. In blender or processor, blend first 4 ingredients.
2. put chicken and juice mixture in bag and marinate for 1 hour.
3. dissolve cornstarch in 2 T. of broth and set aside.
4. Heat oil in skillet over med.-high heat.
5. cook chicken (reserve marinade) on each side about 4 minutes.
6. remove chicken and cover to keep warm.
7. Add marinade to skillet.
8. Using wire whisk, add cornstarch mixture and broth.
9. Bring to a boil, stirring constantly.
10. Cook for 2 minutes.
11. Return chicken to skillet and heat through.
12. Serve with sauce.
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