Quick weekday meal.  My mother-in-law (aka “me Mum”) makes this dish for us when she visits.  Most of the chicken and sauce recipes I make start with browning the chicken, this is interesting because the chicken cooks in the liquid leaving it moist and flavorful.

Ingredients:

2 pounds boneless, skinless chicken breast cut into large chunks

1/2 cup of butter (a little more than half a stick)

3 gloves garlic

2 lemons (zest and juice)

1/4 cup cornstarch

Salt and Pepper to Taste

Fresh flat leaf parsley optional

Clean, dry, trim and cut the chicken breast while you heat up a skillet (one that has a lid).  Melt the butter in the skillet, then add the crushed garlic cloves.  Cook on medium for only 2 minutes, do not want to brown the garlic or it will become bitter.  Add the zest and juice of the lemons then the chicken breasts.  Make sure there is enough room so that the chicken is not overcrowded.  Put the lid on and cook on medium-low for 30 minutes, flipping the chicken over and stirring occasionally.

Tip:  If you do not have enough liquid, can add a cup of chicken stock or white wine.  But if using wine make sure you cook out the alcohol by bringing to a boil for 5 minutes.  

After the chicken cooks for 15 minutes, take a bit of the liquid and whisk it with the cornstarch to make a slurry.  Then add that into the skillet to cook through for the final 15 minutes.

Season with salt and pepper to taste, and throw in some small pieces of fresh flat leaf parsley right before serving.

Best served over rice (a favorite is Royal Blend with flax seed) or mashed potatoes and glazed carrots or brussel sprouts