Lemon Chicken
    1. In a large skillet, heat oil. Add chicken, turning often to brown.
    2. Add leek and lemon zest, cooking 3 to 4 minutes.
    3. Add lemon juice and broth, stirring to combine. Add carrots, making sure carrots are at least partially covered with liquid. Cover and cook 35 minutes.
    4. Uncover. While boiling add cornstarch water mixture. Stir while boiling until liquid begins to thicken.

From Recipes for Diabetes by University of Illinois Extension

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