Most at-home chefs search for  quick, easy and refreshing meals to make their families on week nights.  This recipe delivers a simple twist to your standard chicken that is both simplistic in execution but delivers huge in flavor.  This tangy dish is served best over rice or orzo pasta paired with your favorite vegetables such as the Bacon, Spinach, Carrot and Pecan Sauté.

• 4 skinless boneless chicken breast halves
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/4 cup of lemon juice, freshly squeezed
• 2 teaspoons corn starch
• 1/2 cup of chicken broth or fresh chicken stock
• 1 green onion (scallion)
• 2 tbsp butter
• salt and pepper to taste

Place each chicken breast half between two sheets of plastic wrap and pound the chicken so the breasts are an even thickness.  Salt and pepper both sides of the chicken evenly. Heat the olive oil in a skillet over medium heat and add the chicken breasts smooth side down but do not crowd the pan.  Cook the chicken for 4 to 5 minutes on the 1st side and then turn the chicken and cook an additional 4 to 5 minutes.

While chicken is cooking, grate the lemon zest to make at least 1 teaspoon.  Note: If you have additional lemon zest try adding it with a little dried dill to fresh sautéed vegetables such as asparagus or zucchini to form you vegetable side dish. Then juice the lemons and collect 1/4 cup of juice.  Be sure to strain the lemon juice to remove the pulp and/or seeds. Next pour the chicken broth or stock in a small bowl and add the corn starch whisking until it dissolves and the liquid thickens.  Add both the reserved lemon juice and zest to the corn starch mixture. Thinly slice the green onion.

Once the chicken is fully cooked, move it to a plate and tent with aluminum foil to keep warm.  Pour any remaining oil out of the pan.  Add the whisked cornstarch mixture to the pan as well as any juices that have accumulated with your resting chicken.  Whisk the mixture in the pan until the sauce looks thick and glossy, roughly two minutes.  Remove the skillet from the heat and add the 2 tablespoons of butter.  Lightly salt and pepper the mixture to taste.  If you have white pepper use that as it will keep your sauce looking opaque and glossy without the black speckles.  Lastly, spoon the sauce over the chicken and sprinkle with the sliced green onion.

*This recipe is a variation I created over the years from a recipe found in Monday to Friday Chicken by Michele Urvater © 1998.