South Jersey Dining Guide

Marcy Parker - Pennsauken

2 tbsp cornstarch
1 can (14 1/2-oz) Swanson ready to serve clear chicken broth
2 tbsp lemon juice
1 tbsp Dijon-style mustard
1/2 tsp garlic powder
1 tbsp olive or vegetable oil
1 lb skinless, boneless chicken breasts, cut into strips
3 tbsp chopped fresh parsley or 1 Tbs. dried parsley flakes
4 cups hot cooked thin spaghetti (about 8 oz dry)

In small bowl, stir together cornstarch, broth, lemon juice, mustard and garlic powder until smooth; set aside. In 10-inch skillet over medium-high heat, in hot oil, cook half of chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. Reduce heat to medium. In same skillet, add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon.

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