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Snazzy Chicken with Lemon Sauce

Kraft Memeber Recipe
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Makes: 4 servings with 3/4 cup sauce. Total Time: 25 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 (4-ounce) skinless boneless chicken breast halves
  • 1-1/2 cups fresh mushrooms, such as shiitake, oyster, portobello or a combination
  • 1 small eggplant, peeled and cut into 1-inch pieces
  • 1 small zucchini, cut into julienne strips
  • 1 small yellow squash, cut into julienne strips
  • 1 cup broccoli florets
  • 1 clove garlic, minced
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 tablespoons olive oil
  • Lemon Sauce (see ingredients below)
  • 1 cup halved cherry tomatoes
  • Freshly grated parmesan cheese
  • Lemon Sauce:
  • 1/2 cup chopped onion
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil
  • 2 tablespoons lemon juice
  • 1 cup chicken stock or broth
  • 1/8 teaspoon pepper
  • 1 tablespoon chicken stock or broth
  • 1 teaspoon cornstarch
make it
1. Grill chicken breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once.

2. Meanwhile, in a large skillet, cook mushrooms, eggplant, zucchini, yellow squash, broccoli, garlic, and rosemary in olive oil until vegetables are crisp-tender. Stir in Lemon Sauce (see recipe below) and cherry tomatoes. Cook until heated through.

3. To serve, spoon vegetables over chicken breasts. Sprinkle with parmesan cheese.

Lemon Sauce: In a medium skillet, cook 1/2 cup chopped onion; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; and 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed in 2 teaspoons olive oil until onion is tender. Stir in 2 tablespoons lemon juice. Cook, stirring occasionally, until lemon juice has almost evaporated. Stir in 1 cup chicken stock or broth; boil about 4 minutes or until reduced to about half. Stir in 1/8 teaspoon pepper. In a small bowl, stir together 1 tablespoon chicken stock or broth and 1 teaspoon cornstarch. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Notes
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