The Colorful Plate
Entrees

1. In a blender or small food processor, blend or process the lemon juice, wine, mustard, garlic and rosemary until well combined.
2. Place the chicken breast halves in a 13"x9"x2" baking dish in a single layer. Pour the lemon mixture over the chicken. Cover and marinate in the refrigerator for at least 1 hour.
3. Meanwhile, in a small bowl or cup, stir together 2 Tablespoons of the chicken broth and the cornstarch until dissolved. Set the cornstarch mixture aside. Lightly spray an unheated large skillet with olive oil no-stick spray.
4. Remove the chicken from the marinade, reserving the marinade. Add the chicken to the skillet. Cook over medium heat for 4 minutes. Turn the chicken over and cook about 4 minutes more or until tender and no longer pink. Remove the chicken from the skillet and cover to keep warm.
5. Add the reserved marinade to the skillet. Using a wire whisk, stir in the cornstarch mixture and the remaining broth. Bring to a boil, stirring constantly. Then cook and stir for 2 minutes more. Stir in the lemon peel. Return the chicken to the skillet and heat through. Sprinkle with parsley for garnish.

Nutrition Facts

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