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Lemon Dijon Breasts of Chicken




Source of Recipe


magnolia lane at rc


List of Ingredients




1/3 cup fresh lemon juice
1/4 cup dry white wine
3 tablespoons dijon mustard
3 cloves garlic
1/4 teaspoon dried rosemary
6 skinless boneless chicken breast halves
1 cup chicken broth -- fat removed
1 tablespoon cornstarch
1 teaspoon grated lemon rind
3 tablespoons fresh parsley -- chopped

Recipe



In a blender, blend the lemon juice, wine, mustard, garlic and rosemary until well combined.

Place the chicken breast halves in a 9 x 13" baking dish in a single layer. Pour the lemon mixture over and marinate in the refrigerator for at least 1 hour.

Meanwhile, stir together 2 tablespoons of the broth and the cornstarch in a cup until dissolved, set aside.

Lightly spray an unheated large skillet with olive oil non-stick spray.

Remove the chicken from the marinade and add the chicken to the skillet, reserving the marinade. Cook the chicken over medium heat 4 minutes, turn and cook another 4 minutes or until tender and no longer pink.

Remove the chicken from the skillet and cover to keep warm. Add the reserved marinade to the skilet. Using a wire whisk, stir in the cornstarch mixture and the remaining chicken 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.