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Lemon Thyme Chicken
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| 1 3/4 lb. | boneless, skinless chicken breasts |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | pepper |
| 1 tablespoon | canola oil |
| 2 tablespoons | lemon juice |
| 3/4 cup | white wine |
| 1 (14 oz.) can | Swanson Natural Goodness Chicken Broth |
| 8-10 whole sprigs fresh thyme 4-6 whole sprigs fresh oregano | |
| 1 tablespoon | cornstarch |
| 2 tablespoons | water |
1. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken with salt and pepper. Place oil in pan and then add chicken; cook 2-3 minutes on each side or until lightly browned.
2. Stir in lemon juice, wine, broth, thyme and oregano, cover. Cook and stir 8-10 minutes, turning chicken occasionally, or until 165 degrees. Remove chicken, thyme, and oregano from pan.
3. Combine cornstarch and water until smooth; pour into pan and bring to boil. Cook and stir 2-3 minutes or until thickened. Slice chicken, top with sauce and sauce.
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