Ingredients:
1 lemons ( rinsed)
4 fresh garlic cloves
5 -6 sprigs fresh parsley
3 tablespoons diced green onions
2 teaspoons dried tarragon leaves
1/2 cup white wine
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs chicken breast fillets
2 teaspoons extra virgin olive oil
Directions:
Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
Season both sides of chicken with salt and pepper. Preheat large saute pan on medium-high 2-3 minutes.
Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170 F.
Serve sauce over chicken.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.