Skillet Lemon Rosemary Chicken - cooking recipe

Ingredients

1/3 cup fresh lemon juice
1/4 cup dry white wine (optional)
3 tablespoons Dijon mustard
3 garlic cloves
1/2 teaspoon dried rosemary, pressed
6 boneless skinless chicken breast halves
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon olive oil

Preparation

In blender or processor, blend first 4 ingredients.
put chicken and juice mixture in bag and marinate for 1 hour.
dissolve cornstarch in 2 T. of broth and set aside.
Heat oil in skillet over med.-high heat.
cook chicken (reserve marinade) on each side about 4 minutes.
remove chicken and cover to keep warm.
Add marinade to skillet.
Using wire whisk, add cornstarch mixture and broth.
Bring to a boil, stirring constantly.
Cook for 2 minutes.
Return chicken to skillet and heat through.
Serve with sauce.