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Dijon-Lemon Chicken
Marinade: 2 cloves garlic, crushed 3/4 teaspoon Dijon mustard 4 tablespoons lemon juice 1/3 cup chicken broth Chicken: 4 boneless skinless chicken breasts, rinsed and dried 1/4 teaspoon Lemon Pepper 1 cup chicken broth 2 teaspoons cornstarch 1/4 teaspoon fresh rosemary or 1/8 teaspoon Rosemary Leaf 3/4 teaspoon lemon peel, shredded or1/4 teaspoon Lemon Peel Directions: 1. Combine first 4 ingredients and mix well. 2. Pour marinade over chicken breast and marinate in refrigerator for at least 1 hour. 3. Remove chicken from marinade and reserve the marinade. 4. Sprinkle the chicken with lemon pepper and broil 10 minutes per side or until done. Set aside and keep warm. 5. Set aside 2 tablespoons of broth. Combine remaining broth with the reserved marinade in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. 6. Mix together the cornstarch and remaining 2 tablespoons of chicken broth. Whisk into the simmering mixture and cook 5 minutes longer. 7. Strain the sauce thru a fine sieve. 8. Add rosemary and Lemon Peel. Serve sauce over chicken. Serves: 4, Prep time: 35 minutes Nutritional Information: Calories, 221; Fat, 3.0g; calories from fat 13%; Protein, 43.3g; Cholesterol, 107mg; Dietary fiber, 0.4g. |
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