1 1/2 pounds chicken tenders
salt and pepper to taste
small onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 (14 oz) can chicken broth
2 lemons, zested and juiced
1 1/2 teaspoon corn starch
1. Heat olive oil over medium-high heat. Saute onion and garlic for a few minutes, until soft, about 3 minutes. Salt and pepper both sides of chicken tenders. Add chicken to onions and garlic, cook for about 3-4 minutes per side.
2. Remove chicken from pan, add most of the chicken broth (reserve about 1/4 cup to mix with the corn starch). Bring broth to a boil and simmer for about 5 minutes. Meanwhile, mix reserved broth and corn starch in a small bowl. Add starch mixture to the simmering broth and allow to thicken.
3. Add chicken back into pan with lemon juice and zest, cook until chicken is completely cook through.
4. Serve chicken over rice with lemon gravy.