Lemon-Dijon Chicken

Ingredients

• 3-1/2 Tbs. lemon juice
• 3/4 tsp. Dijon mustard
• 2 cloves garlic, crushed
• 1-1/3 cups low sodium chicken broth, fat skimmed off top and discarded
• 4 6 ounce boneless skinless chicken breast halves, washed and patted dry
• 1/4 tsp. lemon pepper
• 2 tsp. cornstarch
• 1/4 tsp. fresh rosemary (plus some for garnish)
• 3/4 tsp. lemon peel, shredded

Directions

Combine first 3 ingredients and 1/3 cup chicken broth. Mix well. Pour marinade over chicken breasts and marinate in refrigerater 1 hour. Preheat broiler. Remove chicken from marinade and reserve marinade. Sprinkle chicken with lemon pepper. Broil about 10 minutes per side, or until cooked throughout. Measure out 1 Tbs. plus 1 tsp. of remaining chicken broth and set aside. Combine rest of chicken broth with the marinade in a saucepan. Bring to a boil and then reduce heat to low. Simmer 15 minutes. Mix together cornstarch and reserved chicken broth. Blend into simmering mixture and cook 5 minutes longer. Strain the sauce through a china cap or fine sieve. Add rosemary and lemon peel. Slice chicken as thinly as possible. Pour sauce over chicken slices. Garnish with fresh rosemary.

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Lemon-Dijon Chicken