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CHICKEN - garlic and lemon
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| 2 tbsp. | olive oil |
| 2 lg. cloves | garlic, minced |
| Grated peel & juice of 1 lemon | |
| 1/2 tsp. | coarse salt |
| 4 lg. | chicken breasts, skinned & boned |
| 1/4 c. | chicken broth |
| 2 tbsp. | butter, optional |
| 1/2 tsp. | coarse ground pepper |
Heat small skillet over medium heat. Add olive oil. When oil is hot add garlic and saute 30 seconds. Stir in lemon juice, salt, pepper and bring to boil. Set aside. Arrange chicken in single layer in a lightly buttered shallow baking dish. Pour lemon garlic mixture over chicken. Sprinkle with lemon peel. Cover with foil. Bake at 400 degrees for 15 minutes.
Remove foil and bake additional 10-15 minutes or until chicken is cooked through. Transfer chicken to individual dinner plates and keep warm. Pour liquid from baking dish into small skillet. Add chicken broth and bring to boil. Cook until reduced by half and mixture is syrupy. Whisk in butter. Pour sauce over chicken and serve immediately.
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