What's for dinner?

So whats for dinner you ask? We all have ingredients in our cupboards, now its time to think of what to prepare. We can think of the basic ingredient and start from there. First a meat, add a starch and vegetable and possibly a roll or bread of some sort and voila! Now think of the type of seasonings or marinades you may have on hand for the meat. Get that marinading.Gather together the starch and vegetables and your ready to cook. This is one of my favorites from Saving Dinner by Leanne Ely.

Skillet Lemon Chicken with Rosemary
1/3 cup fresh lemon juice
1/4 cup dry white wine
3 tablespoons Dijon mustard
3 cloves garlic
1/4 teaspoon dried rosemary, pressed
6 boneless, skinless chicken breast halves
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon olive oil
In a blender or food processor, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. In a large zipper-topped plastic bag, throw the chicken in and add the lemon juice mixture.
Keep in the fridge for at least an hour (or do this in the morning and have it well marinated that night).
In a small bowl, stir together 2 tablespoons of the chicken broth and the corn starch until dissolved; set aside.
In a skillet, heat oil over medium-high heat. Cook chicken(reserving the marinade) on each side, about 4 minutes or until no longer pink. Remove chicken from skillet and cover to keep warm.
Now add reserved marinade to the skillet and, using a wire whisk, stir in the cornstarch mixture and the remaining broth. Bring to boil, stirring constantly. Cook and stir for 2 minutes more. Return chicken to skillet, heat through, and serve with sauce.