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.
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INGREDIENTS
Nutrition- 2lbs chicken tenders, cut into 1-inch pieces
- 1tablespoon butter
- 2tablespoons olive oil
- 2
- 1(14 ounce) can chicken broth
- 3
- 2tablespoons dried greek oregano, chopped, not ground
- 2teaspoons lemon zest
- 2teaspoons garlic pepper seasoning
- 4ounces lemon juice
- 2teaspoons arrowroot
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DIRECTIONS
- Saute the chicken pieces in the butter and olive oil until golden.
- Add minced garlic and shallots.
- Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper.
- 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.
- Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
- Continue stirring until the sauce thickens and a glaze is formed.
- Remove from the stove and serve over basmati rice.
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