Lemon Garlic Chicken
1-1/2 pounds boneless, skinless chicken breast, cubed (about 1-inch cubes)
2 cloves garlic, minced
1 tablespoon olive oil
1 (14-ounce) can low-sodium chicken broth
1 tablespoon cornstarch
1/4 cup lemon juice
1 tablespoon dried parsley
Put oil in a large frying pan. Add chicken and garlic and saute until chicken is done. Mix the chicken broth with the cornstarch; add lemon juice. Add broth mixture to chicken in pan and heat to boiling. Stir constantly until sauce thickens. Stir in parsley and serve over brown or white rice. Add salt and pepper to taste. Makes 4–6 servings.
TIP: Try adding fresh parsley instead of dried if you have it!