Lemon Chicken

Heat olive oil in a deep skillet over medium heat. Add onion shallots and garlic; cook and stir until onion becomes translucent about 5 minutes. Add 1/2 of the butter.

While onion mixture is cooking season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.

Pour in chicken broth and remaining butter; stir cover and let simmer until chicken is no longer pink in the center and juices run clear 10 to 15 minutes.

Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens about 5 minutes.