2 (4 ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil
1/2 cup chicken broth
1 tablespoon minced fresh basil
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon minced fresh rosemary
1/4 teaspoon grated lemon peel
1 teaspoon cornstarch
2 tablespoons waterDirections In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon peel and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken is no longer pink. Remove chicken and keep warm.
Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over chicken.
at 1:55 PM on Apr. 11, 2011