Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1/4 teaspoon pepper3 teaspoons olive oil, divided3 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon grated lemon zest3/4 cup reduced-sodium chicken broth, divided1/2 teaspoon sugar1/8 teaspoon cayenne pepper1/2 medium lemon, cut into thin slices1 tablespoon cornstarch1/2 cup thinly sliced green onions
Preparation
Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm.
In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm.
Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.
