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LOCATION: Recipes >> Poultry >> Chicken Breasts 14

Print this Recipe    Chicken Breasts 14

French Country Chicken

1 large onion, sliced thin
1 large clove garlic, sliced
1/2 package frozen mixed vegetables or 1 drained can mixed vegetables
2 large chicken breasts, skin on
2 tbsp butter
1 tbsp oil
2 tbsp lemon juice
fresh herbs (thyme, rosemary, bay)
1 cup milk or cream, cold
1 tbsp cornstarch

Place chicken in a bowl with lemon juice and oil. Sprinkle well
with salt and pepper, and half of the herbs, reserving the other
half. Let marinate for as long as possible, at least while you are
preparing the vegetables.

Slice all vegetables, while chicken is soaking in the lemon/oil/herb
mixture.

Melt butter in deep skillet and heat until very light brown. Take
the chicken breasts and toss them in. Sear them, very hot, for one
minute on each side. It is very important to leave the skin on for
this, because a skinless chicken breast will not be as tender,
moist and flavorful. Remove the skin later if you must, but leave
it on for this step.

Add the vegetables, and water to cover. Simmer, covered 30 minutes.

After the 30 minutes have elapsed, remove cover. Mix the milk and
the cornstarch together well, and slowly add to the chicken while
stirring, along with the rest of the reserved herbs.

Simmer for 10 more minutes, or until sauce thickens. Serve over
rice if desired.

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