Skillet Lemon Chicken With Rosemary

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup lemon juice
• 1/4 cup dry (optional)
• 3 tablespoons dijon mustard
• 3 garlic cloves
• 1/4 teaspoon dried rosemary, pressed
• 6 boneless skinless chicken breasts
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon olive oil

Recipe

• 1 in a blender, blend lemon juice, , mustard, garlic, and rosemary until well combined. ina a large zipper bag, throw the chicken and lemon juice mixture. keep in fridge for at least 1 hour. in a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. set aside.
• 2 in a skillet, heat oil over medium-high heat. cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. remove chicken from skillet and cover to keep warm.
• 3 now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. bring to a boil, stirring constantly. cook and stir for 2 min more. return chicken to skillet, heat through, serve with sauce.