Lemon Dijon Breasts Of Chicken Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1/4 cup dry white wine or nonalcoholic white wine | ||
| Dijon Mustard | 3 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Dried rosemary | 1/4 Teaspoon | |
| Boneless chicken breast | 6 | |
| 1 cup chicken broth, defatted | ||
| Cornstarch | 1 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Parsley | 3 Tablespoon, chopped | |
Directions
In a blender or small food processor, blend or process the lemon juice, wine, mustard, garlic and rosemary until well combined.
Place the chicken breast halves in a 13" X 9" X 2" baking dish in a single layer.
Pour the lemon mixture over the chicken.
Cover and marinate in the refrigerator for at least 1 hour.
Meanwhile, in a small bowl or cup, 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 no-stick spray.
Remove the chicken from the marinade, reserving the 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 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 the parsley to garnish.
Place the chicken breast halves in a 13" X 9" X 2" baking dish in a single layer.
Pour the lemon mixture over the chicken.
Cover and marinate in the refrigerator for at least 1 hour.
Meanwhile, in a small bowl or cup, 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 no-stick spray.
Remove the chicken from the marinade, reserving the 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 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 the parsley to garnish.
Chef
