4 boneless, skinless chicken breasts cut into chunks about 1 1/2 to 2 inches square

1 Tbsp. olive oil

2 1/2 cups chicken broth

20 large garlic cloves

1 lemon

1/2 cup cooking sherry

salt and ground black pepper

1 tsp. cornstarch

Directions: Add oil to large skillet and heat on medium.  Add chicken pieces, salt and pepper, and saute until no longer pink.  Add chicken broth, peeled garlic cloves, sherry, juice from one lemon (I prepared couscous with this dinner and saved the zest from the lemon before I juiced it).  Cover and simmer approximately 20 to 30 minutes or until garlic cloves are soft and liquid is reduced to about a cup. 

Mix cornstarch with a couple teaspoons of water to form a slurry and slowly add it to skillet while stirring to thicken.

This would be good with rice or pasta because the sauce around the chicken was wonderful.  I fixed couscous with frozen peas, lemon zest and parmesan and it was a great side.

Nutrition Facts 







  4 Servings    

Amount Per Serving
  Calories 209.2
  Total Fat 4.3 g
      Saturated Fat 1.0 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 3.2 g
  Cholesterol 58.1 mg
  Sodium 835.7 mg
  Potassium 368.4 mg
  Total Carbohydrate 10.7 g
      Dietary Fiber 0.4 g
      Sugars 1.4 g
  Protein 24.7 g


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