4 Boneless, skinless chicken breast halves
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, pressed
1 cup cherry tomatoes
½ cup Organic chicken broth
½ teaspoon lemon peel
1 tablespoon lemon juice
1 tablespoon butter (I used Extra Virgin Olive Oil)
Directions: Lightly oil broiler pan with small amount of olive oil. Preheat broiler. Season both sides of chicken with thyme, pepper and 1/8 teaspoon salt. Place chicken on broiler pan about 2″-3″ from the heat for 5 minutes per side or until 160 degrees at thickest part. Remove from broiler and keep warm. Heat a large skillet lightly oiled over medium heat.
Add garlic and stir constantly for 30 seconds. Add tomatoes and remaining 1/8 teaspoon salt and cook for 3 minutes. Place tomatoes on platter with chicken. Combine arrowroot and broth in a cup. Stir until dissolved. In the same skillet, whisk together the arrowroot mixture, lemon peel and lemon juice and bring to a boil over high heat while stirring constantly.
Cook for one minute or until sauce is slightly thickened. Add butter and any juice collected on platter and boil while stirring constantly. Cook until butter is just melted and sauce thickens. Pour over the chicken and serve.