LEMON BASIL BUTTER CHICKEN

LEMON BASIL BUTTER CHICKEN 1 1/2 cups chicken broth (from 32-oz carton) 3 tablespoons lemon juice 1 teaspoon dried basil leaves 3 tablespoons cornstarch 2 tablespoons butter 4 bone-in chicken thighs with skin (about 1 lb) 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons finely chopped garlic Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken broth, lemon juice, basil leaves and cornstarch with whisk until well blended. In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate. Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened. Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).