CHICKEN IN LEMON CORIANDER BROTH

1/2 pound boneless skinless chicken breasts, cut into fine strips, about 1/4 inch wide and 1 1/2 inches long
1 clove minced garlic
2 cups chicken broth
1 cup water
8 ounces new red potatoes, scrubbed clean and cut into 1-inch dice
1/2 teaspoon lemon zest
1 to 2 tablespoons lemon juice
1/4 cup fresh cilantro leaves, left whole
2 tablespoons grated Parmesan cheese
salt and pepper

Simmer the garlic in the broth and water for 4 to 5 minutes.

Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through.

Remove the broth from the heat and add the cilantro and lemon juice.

Sprinkle each portion with Parmesan and serve immediately.

Servings: 2
Source: Cooking Monday to Friday