4-6 Chicken breasts
Salt and pepper
Enough flour to dust both sides of chicken breasts
1/4 cup Canola oil
1/4 cup Butter
3 cups Water
2 tablespoon Minced garlic
1 tsp Chicken base
3 Tbs Corn starch
6oz Earth & Vine Meyer Lemon Rosemary Marinade & Dressing
1/2 cup Heavy Whipping Cream
3 cups of Cooked wild rice
Prepare Chicken - Cover work surface with saran wrap, lay breasts on saran and place another sheet of saran over the top of the chicken. Next, pound chicken breasts with a meat mallet or a small fry pan to make the chicken breast even in thickness.
Salt and pepper both sides of the chicken breasts. Dust lightly with flour on both sides. In a large saute pan, add oil and butter over medium heat. Sauté both sides of the chicken breasts until done (no longer pink in the center). Set aside.
In a medium sauce pot, boil water, garlic, and chicken base and reduce for five minutes. Make a corn starch paste by combining corn starch and a small amount of water to the consistency of paste. Add to chicken stock. Bring back to a boil and add 1 seeded, sliced lemon and the Lemon Rosemary marinade. Simmer 2 minutes. Remove the lemons (to be used as a garnish). Add 1/2 cup Heavy Whipping Cream. Heat to a simmer. Garnish with lemon slices on top of the chicken. Serve with wild rice and your favorite vegetable.