1. Saute the chicken pieces in the butter and olive oil until golden. 2. Add minced garlic and shallots. 3. Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper. 4. Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce. 5. Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute. 6. Continue stirring until the sauce thickens and a glaze is formed. 7. Remove from the stove and serve over basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
