Lemon Chicken Thighs
By: Anonymous
Published: Friday, February 19, 2010 - 2:23am

Ingredients




1 tablespoon plus 1 tsp. reduced calorie tub butter
3 ounces skinless boneless chicken thighs
10 ounces red potatoes, scrubbed and cubed
1/2 cup low sodium chicken broth
1 ounce (2 tbsp.) dry white wine or increase broth by 2 tablespoons
2 tablespoons fresh lemon juice
1/2 teaspoon crushed dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon cornstarch

Preparation

1 Place butter in 8 inch baking dish. Microwave on high 20 seconds, until melted. Arrange chicken thighs around outside edges of dish; place potatoes in center. With vented cover, microwave on high 3 minutes. 2 Meanwhile, in small bowl, combine broth, wine, lemon juice, rosemary, thyme, salt and pepper; pour over chicken and stir. Cover and microwave on high 6 to 8 minutes longer, or until chicken is cooked through. Let stand, covered, 5 minutes. With slotted spoon, remove chicken and potatoes to serving platter; cover and keep warm. 3 Dissolve cornstarch in 1 tablespoon water. Stir cornstarch into cooking liquid. Cover and microwave high 2 minutes, stirring once until thickened. Spoon sauce over chicken. Serves 4.