Lemon Herb Chicken
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Our home economists created this mouth-watering main course. A flavorful sauce nicely glazes the tender moist chicken.
SERVINGS: 2
CATEGORY: Low Carb
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- 1/4 teaspoon grated lemon peel
- Dash pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Directions:
In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon peel and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken is no longer pink. Remove chicken and keep warm.
Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over chicken. Yield: 2 servings.