Lemon-Dijon Chicken
Posted on October 26, 2007
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 boneless skinless chicken breast halves, about 6 ounces each, washed and patted dry
1/4 tsp. lemon pepper
2 tsp. cornstarch
1/4 tsp. fresh rosemary
3/4 tsp. lemon peel, shredded
Combine first 3 ingredients and 1/3 cup chicken broth. Mix well. Pour marinade over chicken breasts and marinate in refrigerator 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. Serve sauce over chicken.