Ingredients
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2 tablespoons flour
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1/4 teaspoon salt (divided)
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1/2 teaspoon pepper, freshly ground is best (divided)
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2 teaspoons olive oil
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1 green pepper, cut into 1 inch squares
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2 garlic cloves, minced
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3/4 teaspoon lemon zest
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1/2 teaspoon dried sage
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1 cup low sodium chicken broth (look for fat free)
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2 tablespoons Dijon mustard
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1 -2 tablespoon honey (I prefer just 1, but if you like sweet use a bit more)
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2 tablespoons fresh lemon juice
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2 teaspoons cornstarch
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1 tablespoon water
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2 small red onions, tops trimmed and quartered
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1 1/2 lbs skinless chicken breasts (4)
Instructions
- Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
- Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
- Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
- Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
- If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
- I like this with bulgar but rice, white or brown, would work well.