4 boneless,
skinless chicken breast halves
½ tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper
2 garlic cloves,
pressed
1 cup cherry
tomatoes
½ cup free range
chicken broth
2 tsp. corn starch
½ tsp lemon peel
1 Tb. lemon juice
1 Tbs. butter
Preheat
broiler. Brush broiler pan with small
amount of olive oil. Season both sides
of chicken with thyme, pepper, and 1/8 tsp salt. Place chicken on broiler pay about 2-3 inches
from the heat for 5 minutes per side (or until 160 degrees at the thickest
part). Remove from broiler and keep
warm. Heat a large skillet, lightly
oiled, over medium heat. Add garlic and
stir constantly for 30 seconds. Add
tomatoes and remaining 1/8 tsp. salt and cook for 3 minutes. Place tomatoes on platter with chicken. Combine corn starch and broth in a cup. Stir until dissolved. In the same skillet, whisk together the corn
starch mixture, lemon peel, and lemon juice and bring to a boil over high heat,
stirring constantly. Cook one minute or
until sauce is slightly thickened. Add
butter and any juice collected on platter and boil while stirring constantly. Cook until butter is just melted and sauce
thickens. Pour over the chicken and
serve. 35 minutes preparation time. Makes 4 servings.
0 коментара :
Post a Comment