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1
Divide each breast into quarters.
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2
Lighted pound each breast to appoximately 1/4 inch thickness.
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3
Pat each piece of chicken dry.
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4
Salt and pepper each side of chicken to taste.
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5
Dredge the chicken pieces in corn starch.
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6
Shake off all excess corn starch.
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7
Pour about 1/2 cup good olive oil in a frying pan over medium heat.
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8
Toss in 4 cloves of minced garlic.
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9
Let the garlic cook, but do not let it burn.
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10
Remove the garlic from the oil.
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11
Put it on the side, we can throw it into the sauce.
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12
Turn the heat up on the frying pan to high.
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13
Once hot, brown each side of the chicken breasts.
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14
If the pan is hot enought, this will happen quickly.
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15
Chicken may or may not be cooked through depending on the thickness, but it will finish cooking later.
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16
Remove each browned piece from the pan and put it in a shallow baking dish.
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17
Preheat your oven to 350.
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18
Toss in garlic and mix.
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19
Pour in chicken stock
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20
Add chopped parsley
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21
Add lemon juice.
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22
Mix.
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23
Taste.
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24
Add more lemon if you like it more lemony.
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25
Add more garlic if you like it more garlicky.
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26
If it is too strong, add some more chicken stock.
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27
Bring to gentle boil
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28
Remove from heat and pour over chicken breasts.
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29
Bake in oven for about 15 minutes.
