Mediterranean Lemon Chicken

A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time. A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  lbs  chicken tenders, cut into 1-inch pieces
• 1  tablespoon butter
• 2  tablespoons olive oil
• 2  garlic cloves, minced
• 1 (14 ounce) can chicken broth
• 3  medium shallots, minced
• 2  tablespoons  dried greek oregano, chopped, not ground
• 2  teaspoons lemon zest
• 2  teaspoons  garlic pepper seasoning
• 4  ounces lemon juice
• 2  teaspoons arrowroot

Directions

1. Saute the chicken pieces in the butter and olive oil until golden.
2. Add minced garlic and shallots.
3. Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper.
4. Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce.
5. Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
6. Continue stirring until the sauce thickens and a glaze is formed.
7. Remove from the stove and serve over basmati rice.