Tuesday, October 18, 2011
Chicken w/ Rosemary-Lemon Sauce
1/2 tsp. sea salt
1/4 tsp. black pepper
2 Tbs. olive oil
14.5 oz. can organic chicken broth, divided
1 tsp. dried rosemary
1 Tbs. butter
1 Tbs. fresh lemon juice, squeezed and seeds removed (Not bottled juice)
1 Tbs. cornstarch
Cooked brown rice, optional
Pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Heat oil in a large skillet over medium heat.
Cook chicken, 4 to 5 minutes per side, or until cooked. Remove from pan and set aside.
Add 1 cup broth and rosemary to same pan. Cook until liquid is reduced by half. Whisk in butter and lemon juice. In a separate bowl, mix remaining broth with cornstarch. Whisk into sauce, and heat until thickened.
Serve chicken with sauce on top. May serve over a bed of rice, if desired.