1/3 C lemon juice
1/4 C white cooking wine
3 TBLS Dijon Mustard
3 cloves garlic
1/4 dried rosemary
6 boneless skinless chicken breasts
1 C chicken broth
1 TBLS cornstarch
1 TBLS olive oil
In a blender or food processor, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Pour this into a ziploc bag with the chicken and allow to marinate for at least an hour. (All day is great!)
In a small bowl, stir together 2 TBLS of the chicken broth and the corn starch until dissolved; set aside.
In a skillet, heat oil on med-high. Cook chicken (reserving the marinade) on each side, until no longer pink inside. Remove chicken and keep warm.
Now add reserved marinade to the skillet and stir in the cornstarch mixture and the remaining broth. Bring to a boil stirring constantly. Cook and stir for 2 minutes more. Return chicken to skillet, heat through and serve with sauce!
This sauce is SO YUMMY with brown rice or baked potatoes.