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Lemon Chicken Recipe

Chicken

Rating:

1 pound boneless, skinless chicken breasts,
    pounded to ¼-inch thick

Rub with salt and pepper. Brown in 2 tablespoons each oil and butter.

Lemon and Parsley Sauce
Slice 1 lemon thinly. Reserve ½ for garnish. From another lemon, grate ½ teaspoon peel and squeeze 2 tablespoons juice.

Whisk 1 ½ teaspoons cornstarch with ¾ cup chicken broth. Add 1 clove crushed garlic, peel, juice, and ½ of the sliced lemons. Cook 30 minutes till thickened.

Stir in 2 tablespoons chopped parsley. Take out lemon slices after first 5 minutes. Add chicken to sauce and cook another 2 minutes. Garnish with the other ½ of lemon slices.

NOTE: I usually double the sauce recipe.