Ingredients: 4 boneless chicken breasts, 1 tablespoon of
cornstarch, 1 teaspoon of salt, ½ teaspoon of ground black pepper, 4
tablespoons of butter, divided, ½ cup of onion, 1 clove of garlic (1/2
teaspoon), 1 cup of low-sodium chicken broth, 1 lemon, zested and juiced, and ¼
cup of heavy whipping cream.
First, you pound the chicken breast with a meat mallet or
rolling pin between two pieces of paper until the chicken is ½ inch thick. Mix
together cornstarch, salt and pepper and sprinkle over the chicken. A tip for
you make sure that you have enough cornstarch mixture to cover the chicken. Plus,
lay out all the pieces of chicken sprinkle a little bit on each chicken.'
Then, in a skillet melt 2 tablespoons of butter over medium
high heat add the chicken and cook on both sides for 3 min. Take it off the
heat put it on a plate, then melt 2 tablespoons of butter. In the butter add
onions cook until tender for about 5 min, then add garlic for 1 min. You then
stir in lemon juice, zest, and chicken broth cook until reduces to about half
for 5 min. Then you take it off the heat and whisk in the whipping cream.
Return the chicken to the skillet and put it in the oven at 375 for 10 minutes
more or the chicken will be dry if you bake it longer. You can serve it with
zucchini or any other vegetable. Enjoy.
This is found in Paula Deen’s Magazine March/April 2017 page 23.
