Ingredient:
1 1/2 cups Progresso chicken broth (from 32-oz carton)
3 tbsp lemon juice
1 tsp dried basil leaves
3 tbsp cornstarch
2 tbsp butter
4 bone-in chicken thighs with skin (about 1 lb)
1/4 tsp salt
1/8 tsp pepper
2 tsp finely chopped garlic
Method:
Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken broth, lemon juice, basil leaves and cornstarch with whisk until well blended.
In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
1 1/2 cups Progresso chicken broth (from 32-oz carton)
3 tbsp lemon juice
1 tsp dried basil leaves
3 tbsp cornstarch
2 tbsp butter
4 bone-in chicken thighs with skin (about 1 lb)
1/4 tsp salt
1/8 tsp pepper
2 tsp finely chopped garlic
Method:
Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken broth, lemon juice, basil leaves and cornstarch with whisk until well blended.
In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
