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LEMONY POACHED CHICKEN

Category:    Chicken
Yield: 4 servings
 
      4    Boneless, skinless chicken          1 ts Grated lemon peel
           -breast halves                      1 c  Lowfat milk
    1/4 ts Ground black pepper             1 1/2 tb Cornstarch
    1/2 c  Chicken broth                       1 tb Dijon mustard
    1/4 c  White wine                          2 tb Minced fresh parsley
      2 tb Lemon juice                              -(Optional)
 
  Season the chicken with pepper.  Combine the chicken broth, wine, lemon
  juice and lemon peel in a large, deep skillet.  Bring to a boil. Add the
  chicken and reduce the heat to medium-low.  Cover and simmer for 12 to 15
  minutes, until cooked through.  Remove the chicken to a serving plate.
  
  Blend the milk, cornstarch and mustard until smooth.  Stir into the
  simmering liquid in the skillet.  Increase the heat to medium.  Cook,
  stirring constantly, until the mixture boils and thickens.  Return the
  chicken to the skillet and coat well with the sauce.  Sprinkle with the
  parsley before serving.
  
  Makes 4 servings.
  

 

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