Chicken in Greek Lemon Sauce

This is a quick, light, and tangy dish perfect for summertime.

• 2 lbs. boneless chicken breast
• 1 T. olive oil
• 2 garlic cloves, sliced thinly

Heat oil in a covered frying pan over medium flame; add garlic pieces and chicken breast, browning gently.

• 1 large cube chicken bouillon (or 3 regular size)
• 1 lemon, quartered and seeded
• 1/2 tsp. oregano
• 1/2 tsp. black pepper
• 1/2 c. white wine
• 1 tsp. cider vinegar
• 1 tsp. butter (may be omitted)

Simmer chicken and lemon quarters for about 15-20 minutes in the seasoned broth; when done, gently press lemons against the sides of the pan, expressing their juice. Remove lemons.

• 1 c. cold water
• 1 tsp. cornstarch

Mix water and cornstarch, stir into pan. Simmer gently until thickened. Serve with rice and thinly sliced green onion.