Lemon-Dijon Chicken

• 3-1/2 tbsp (50 ml) lemon juice
• 3/4 tsp (4 ml). Dijon mustard
• 2 cloves garlic, crushed
• 1-1/3 cups (325 ml) low sodium chicken broth, fat skimmed off top and discarded
• 4 6 oz (168 grm). boneless skinless chicken breast halves, washed and patted dry
• 1/4 tsp (1 ml). lemon pepper
• 2 tsp (10 ml). cornstarch
• 1/4 tsp (1 ml). fresh rosemary
• 3/4 tsp (4 ml). lemon peel, shredded

1. Combine first 3 ingredients and 1/3 cup (80 ml) chicken broth.
2. Mix well.
3. Pour marinade over chicken breasts and marinate in refrigerater 1 hour.
4. Preheat broiler.
5. Remove chicken from marinade and reserve marinade.
6. Sprinkle chicken with lemon pepper.
7. Broil about 10 minutes per side, or until cooked throughout.
8. Measure out 1 tbsp (15 ml) plus 1 tsp (5 ml).
9. of remaining chicken broth and set aside.
10. Combine rest of chicken broth with the marinade in a saucepan.
11. Bring to a boil and then reduce heat to low.
12. Simmer 15 minutes.
13. Mix together cornstarch and reserved chicken broth.
14. Blend into simmering mixture and cook 5 minutes longer.
15. Strain the sauce through a china cap or fine sieve.
16. Add rosemary and lemon peel.
17. Serve sauce over chicken.

lemon juice, mustard, garlic, chicken broth, chicken breast halves, lemon pepper, cornstarch, fresh rosemary, lemon peel

Taken from online-cookbook.com/goto/cook/rpage/000E06 (may not work)