The Garden Gate Recipe Collection

Pan Seared Chicken with Lemon Chive Sauce

 

Ingredients

• 4 chicken breast, split in half lengthwise

• 1-2 Tbsp Vegetable Oil

• salt and pepper, garlic powder, onion powder house blend, to taste

•  

• Sauce...

• 1 cup chicken broth

• 1/4 cup fresh lemon juice, about 1 lemon

• 2 Tbs (to taste) sugar

• 1 Tbsp fresh lemon zest (always zest before juicing!)

• 3 Tbsp Cornstarch

• 3 Tbsp cold water

• 1 tbsp dried chives (2 tbsp fresh)

 

Instructions

• In a large skillet, heat the oil over medium high heat. Add the seasoned chicken breast pieces and fry about 4 minutes on each side, until done and are golden brown. Meat should read 155 degrees on a meat thermometer when inserted at the thickest part of the breast. They'll finish in the sauce.

• Remove the cooked chicken breasts from the skillet and set aside.

• In the same skillet, bring the chicken broth to a boil, then add the lemon juice, sugar and lemon zest.

• Bring the mixture back to a boil.

• In a separate small bowl, combine the cornstarch and water, then stir into the lemon sauce.

• Stirring continuously, cook until thickened. Adjust sugar and lemon to taste.

• Add chives and stir.

• Add chicken back into the sauce. Cook 5 minutes.

• Place chicken breasts on a serving plate and spoon sauce over the breasts.

 

Inspired by mustlovehome.com