Recipe - Lemon Chicken (Mon-Fri)

4 Boneless; skinless chicken
breast halves
2 tablespoon Olive oil
1 teaspoon Grated lemon zest
One fourth cup Fresh lemon juice
One half cup Chicken broth mixed with; 2
teaspoons cornstarch
2 tablespoon Chilled unsalted butter
1 small Scallion;, thinly cut or sliced up
Salt and freshly ground
pepper

Separate the tenderloins from the breasts. Between sheets of plastic wrap
pound the thicker side of the breast to make it more even in thickness.
Season the chicken with salt. Heat the olive oil in a large skillet over
moderate heat. Add the chicken breasts and tenderloins. Saute for about 4
to 5 minutes. You'll know to turn the chicken over when the top looks
opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other
side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest
and lemon juice into chicken broth.

Remove the chicken to a plate. Give the lemonbroth cornstarch mixture a
stir and add it to skillet. Deglaze the pan and simmer for a two minutes or
until the sauce looks thick and glossy. Taste and season with salt and
pepper. Remove the skillet from the heat and whisk in the butter if you
wish. Pour the sauce pour over the chicken and sprinkle the scallions on
top.

Yield: 4 servings

Recipe by: MONDAY TO FRIDAY SHOW #MF6601

Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 18,
1998