Hearty, Lite and Lemony Chicken

HEARTY, LITE AND LEMONY CHICKEN
4 (6-oz.) boneless, skinless chicken breasts, seasoned
Olive oil
½ c. dry white wine
½ c. chicken broth
1 T. minced garlic
1 t. cornstarch
1 t. water
1 T. butter
2 T. minced fresh thyme
2 T. lemon zest
2 T. fresh lemon juice
1 lemon, cut into wedges, garnish

1. Preheat oven 350.
2. Drizzle oil into large oven-proof skillet to coat bottom.
3. Brown chicken in skillet that is over high heat, 2-3 minutes per side.
4. Place the skillet into oven and roast chicken until thermometer inserted reads 165.
5. Transfer chicken to plate and tent with foil.
6. Deglaze the skillet with wine over medium heat. Scrape any brown bits.
7. Add broth and garlic.
8. Whisk together cornstarch with water, then whisk into sauce in skillet.
9. Cook until thickens, 2-3 minutes.
10. Take off heat, stir in butter, until melted.
11. Stir in zest, thyme and lemon juice. Taste for seasoning.
12. Serve the sauce with the chicken. Garnish with lemon wedges.
    *Nice to serve over garlic mashed potatoes or buttered noodles.