Citrus-Skillet Chicken

Citrus-Skillet Chicken

4 4oz 3/4in thick chicken breasts

In a small bowl, combine:
1 clove garlic, minced
1 tsp paprika
¼ tsp ground coriander
¼ tsp ground cumin
1/8^th tsp ground black pepper
Mix well.  Sprinkle over both sides of chicken breasts.

In a large non-stick skillet, combine:
¾ cup reduced sodium chicken broth
1 tsp  fresh lemon juice
Mix well.

Add chicken breasts and simmer, covered, over low heat, until no longer pink. About 30 min

Pour broth mixture from skillet into a glass measuring cup; cool slightly. Cover with plastic wrap and set aside

Place chicken breasts over medium heat, turning once, until browned and heated through. About 2-3 minutes. Place chicken on serving platter; cover with foil to keep warm.

Using a spoon, skim fat from top of reserved sauce. Return broth mixture to skillet. Bring to a boil, stirring, over medium heat until reduced slightly, about 2 minutes. Spoon the lemon sauce over chicken.