4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
1/3 cup all-purpose flour
1/4 teaspoon black pepper
2 tablespoons margarine or butter
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup sliced green onions
Lemon slices, cut in half (optional)
1 Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4 inch thick. Remove plastic wrap.
2 In a shallow dish stir together flour and black pepper. Coat chicken with flour mixture, shaking off any excess.
3 In a large skillet heat margarine over medium heat. Add chicken and cook for 4 to 6 minutes or until chicken is no longer pink (170°F / 80°C), turning once. Remove from skillet; cover and keep warm.
4 For sauce, in a small bowl stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. If desired, top chicken with lemon slices. Spoon sauce. over chicken. Serve over fluffy basmati rice.
Makes 4 servings.
