Skillet Lemon Chicken with Rosemary serves 6 at 7 points each
1/3 cup fresh lemon juice
¼ cup dry white wine, optional
3 TBS Dijon mustard
3 cloves garlic
¼ tsp dried rosemary, pressed
6 boneless, skinless chicken breast halves
1 cup chicken broth
1 TBS cornstarch
1 TBS olive oil
In a blender or food processor, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. In a large zipper-topped plastic bag, throw the chicken in and add the lemon juice mixture. Keep in fridge at least an hour (I prefer overnight).
In a small bowl, stir together 2 TBS of the chicken broth and the cornstarch until dissolved; set aside.
In a skillet, heat oil over medium-high heat. Cook chicken (reserve the marinade) on each side, about 4 minutes or until no longer pink. Remove chicken from skillet and cover to keep warm.
Now add reserved marinade to the skillet and, using a wire whisk, stir in the cornstarch mixture and the remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. Return chicken to skillet, heat through, and serve with sauce.
¼ cup dry white wine, optional
3 TBS Dijon mustard
3 cloves garlic
¼ tsp dried rosemary, pressed
6 boneless, skinless chicken breast halves
1 cup chicken broth
1 TBS cornstarch
1 TBS olive oil
In a blender or food processor, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. In a large zipper-topped plastic bag, throw the chicken in and add the lemon juice mixture. Keep in fridge at least an hour (I prefer overnight).
In a small bowl, stir together 2 TBS of the chicken broth and the cornstarch until dissolved; set aside.
In a skillet, heat oil over medium-high heat. Cook chicken (reserve the marinade) on each side, about 4 minutes or until no longer pink. Remove chicken from skillet and cover to keep warm.
Now add reserved marinade to the skillet and, using a wire whisk, stir in the cornstarch mixture and the remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. Return chicken to skillet, heat through, and serve with sauce.
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