- 1/3 cup fresh lemon juice
- 1/4 cup dry white wine or non-alcoholic white wine
- 3 tablespoons Dijon mustard
- 3 cloves garlic
- 1/4 teaspoon dried rosemary
- 6 – 4oz. skinless boneless chicken breast halves
- 1 cup chicken broth, defatted
- 1 tablespoon cornstarch
- 1 teaspoon grated lemon peel
- 3 tablespoons chopped parsley
In a blender, blend the lemon juice, wine, mustard, garlic, and rosemary until well combined. Place the chicken breast halves in a 13” x 9” x2” baking dish in a single layer. Pour the lemon juice mixture over the chicken. Cover and marinate in the refrigerator for at least 1 hour. Meanwhile, in a small bowl stir together 2 tablespoons of the chicken broth and the cornstarch until dissolved. Set the cornstarch mixture aside. Lightly spray an unheated large skillet with olive oil non-stick spray. Remove 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 cover to keep warm. Add the reserved marinade to the skillet. Using a wire whisk, stir in the cornstarch mixture and the remaining broth. Bring to a boil, stirring constantly. Then cook and stir for 2 minutes more. Stir in the lemon peel. Return the chicken to the skillet and heat through. Sprinkle with parsley to garnish.
Makes 6, 3oz. servings.