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Poulet Dijon le Citron
Lemon-Dijon Chicken
3 TBS lemon juice
3/4 tsp. Dijon mustard
3 cloves of garlic, minced
1-1/3 C chicken broth
4 boneless, skinless chicken breasts (rinsed & patted dry)
1/4 tsp. lemon pepper
2 tsp. cornstarch
1/4 tsp. parsley
Zest of 1 lemon
In a bowl, combine the lemon juice, Dijon mustard, minced garlic and chicken broth. Mix well. Place the chicken breasts in a glass pan. Pour lemon mixture over the top; cover. Refrigerate for about one hour to allow the chicken to marinate. Remove the chicken from the marinade; place on a broiler pan. Sprinkle the chicken with lemon pepper. Broil for about ten minutes on each side, or until the meat is no longer pink.
Measure 1 tablespoon plus 1 teaspoon of remaining chicken broth in a small bowl; set aside. Combine the remaining broth with the marinade in a saucepan. Bring to a boil; reduce heat to low. Simmer for about fifteen minutes. Mix the cornstarch and reserved broth together. Blend into the simmering mixture; cook five minutes longer. Strain the sauce through a sieve; add the parsley and lemon zest. Place chicken on a serving platter; pour sauce over the top.
Suggestion: Serve with hot-cooked white rice.
Recipe featured in the Ambrosia Cookbook.
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