Skillet Lemon Chicken With Rosemary

1. 1

   In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.

2. 2

   In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.

3. 3

   Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.

* Per serving · 4 servings · Values may vary.