Devin's Lemon Herb Chicken

My darling husband made this. Yours can, too!


4 boneless, skinless chicken breast halves (4 oz each)
1T olive oil
2T minced fresh basil (I use one of the tubes that you find near fresh herbs at the grocery)
4 cloves minced garlic
2t lemon juice (really, break out your juicer & juice one of the lemon halves. It will be worth it)
1t minced fresh rosemary (or 1/2 t minced dried rosemary slightly crushed to release flavor)
1/2 t freshly grated lemon peel
Dash Pepper

2 t cornstarch
1/4 c water

1. Brown both sides of chicken in oil over medium heat.
2. Add the broth, basil, garlic, lemon juice, rosemary, lemon peel, and pepper.
3. Bring to a boil, reduce heat, cover, & cook for 10 minutes or until chicken is no longer pink
4. Remove chicken & keep warm
5. Stir cornstarch & water until smooth & stir into the pan juices.
6. Bring to a boil & cook & stir 1-2 minutes or until slightly thickened.
7. Serve chicken on bed of rice & top with lemon herb sauce.