Light and Easy Lemon Chicken

Lemon chicken is always a great dinner.  This recipe is quick and easy while retaining all that great lemon taste.

1 T. olive oil
4 (6-ounce) boneless, skinless chicken breasts
1 cup chicken broth
Juice of 1 fresh lemon, 1/3 cup measured
1 t. red wine vinegar
2 t. cornstarch
1 large clove garlic, pressed or minced
¼ t. dried oregano
1/8 t. salt
1/8 t. fresh ground black pepper
2 T. chopped fresh parsley

1. Spray a skillet with non-stick cooking spray.
2. Heat the pan over medium-high heat.
3. Add olive oil, then the chicken breasts.
4. Cook on one side until brown, about 4-5 minutes.
5. Turn and brown the other side.
6. Add a little chicken broth, and lower the heat to medium and cover the pan.
7. Cook chicken another 10 - 15 minutes, or until no longer pink.
8. Remove the chicken from the pan and keep warm.
9. Combine the rest of the broth, lemon juice, vinegar, cornstarch, garlic, oregano, salt, pepper and parsley.
10. Add to the pan and bring to a boil.
11. Return chicken to pan with sauce and serve immediately.

From Cook It Light  Jeanne Jones