ROSEMARY CHICKEN (OR TURKEY)
One of my favourite quick meals!
1 tbsp olive oil
4 boneless chicken breasts or turkey breasts
celtic salt to taste
1 tsp crumbled rosemary leaves (or fresh)
1/2 cup chicken broth
2 tbsp yogurt or soy milk
1 tbsp dijon mustard
1 tbsp lemon juice
Heat oil in large skillet over medium high heat. Add chicken to the pan and cook for about 4 minutes. Turn and cook 4 minutes more, adding rosemary during the last minute of cooking. Whisk chicken broth, mustard, yogurt, and lemon juice together. Remove chicken to a plate and keep warm. Drain fat from pan, add broth mixture and boil until thickened to a sauce-like consistency. (You could use arrowroot or another thickener if necessary.) Return chicken to pan, coat in sauce and serve.