Skillet Lemon Rosemary Chicken

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/3 cup fresh lemon juice
• 1/4 cup dry (optional)
• 3 tablespoons dijon mustard
• 3 garlic cloves
• 1/2 teaspoon dried rosemary, pressed
• 6 boneless skinless chicken breast halves
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon olive oil

Recipe

• 1 in blender or processor, blend first 4 ingredients.
• 2 put chicken and juice mixture in bag and marinate for 1 hour.
• 3 dissolve cornstarch in 2 t. of broth and set aside.
• 4 heat oil in skillet over med.-high heat.
• 5 cook chicken (reserve marinade) on each side about 4 minutes.
• 6 remove chicken and cover to keep warm.
• 7 add marinade to skillet.
• 8 using wire whisk, add cornstarch mixture and broth.
• 9 bring to a boil, stirring constantly.
• 10 cook for 2 minutes.
• 11 return chicken to skillet and heat through.
• 12 serve with sauce.