Ingredients:
1/4 cup lemon juice
5 cloves garlic, minced
1 1/2 teaspoons oregano
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/4 cup minced fresh chives or 1/4 cup scallion tops
1 medium onions
1/4 cup cornstarch
1 tablespoon butter
1 tablespoon olive oil
3/4 cup chicken broth
2 1/2 teaspoons grated lemons, zest of
1 pinch sugar
Directions:
In a shallow 11×7-inch baking dish, combine the lemon juice, garlic, 1/4 teaspoon of the oregano and the pepper.
Add the chicken, turn to coat well with the seasonings and set aside to marinate for 10 minutes.
Meanwhile, chop the chives.
Cut the onion into thin wedges.
Place the cornstarch on a plate or in a shallow bowl.
Remove the chicken from the marinade, reserving the marinade.
Dredge the chicken lightly in the cornstarch reserving the excess cornstarch.
In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted.
Place the chicken in the skillet and cook for 8 minutes on each side.
Remove the chicken to a plate and cover loosely to keep warm.
Add the onion to the skillet and stir-fry until it begins to soften, 1-2 minutes.
In a small bowl, blend the chicken broth with the reserved cornstarch.
Add the broth mixture, reserved marinade, remaining 1 1/4 teaspoon oregano, 2 tablespoons of the chives, the lemon zest, and the sugar to the skillet, and bring to a boil.
Return the chicken to the skillet and cook for 5-10 minutes, or until the chicken is cooked through.
Serve the chicken topped with the onion and sauce and sprinkled with the remaining 2 tablespoons chives.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.