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Lemon Dijon Breasts Of Chicken

chef.cristian's picture
  Fresh lemon juice 1⁄3 Cup (4.8 tbs)
  Olive oil 1
  Dry white wine/Nonalcoholic white wine 1⁄3 Cup (4.8 tbs)
  Dijon mustard 3 Tablespoon
  Garlic 3 Clove (15 gm)
  Dried rosemary 1⁄3 Teaspoon
  Skinless boneless chicken breast halves 24 Ounce
  Chicken broth 1 Cup (16 tbs), defatted
  Cornstarch 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Chopped parsley 3 Tablespoon

In a blender or small food processor, blend or process the lemon juice, wine, mustard, garlic and rosemary until well combined.
Place the chicken breast halves in a 13" X 9" X 2" baking dish in a single layer.
Pour the lemon mixture over the chicken.
Cover and marinate in the refrigerator for at least 1 hour.
Meanwhile, in a small bowl or cup, stir together 2 tablespoons of the chicken broth and the cornstarch until dissolved.
Set the cornstarch mixture aside.
Lightly spray an unheated large skillet with olive oil no-stick spray.
Remove the chicken from the marinade, reserving the marinade.
Add the chicken to the skillet.
Cook over medium heat for 4 minutes.
Turn the chicken over and cook about 4 minutes more or until tender and no longer pink.
Remove the chicken from the skillet and cover to keep warm.
Add the reserved marinade to the skillet.
Using a wire whisk, stir in the cornstarch mixture and the remaining broth.
Bring to a boil, stirring constantly.
Then cook and stir for 2 minutes more.
Stir in the lemon peel.
Return the chicken to the skillet and heat through.
Sprinkle with the parsley to garnish.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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