Chicken with Lemon and Rosemary

This is the second in my series of recipes that utilize chicken drumsticks. Again, I'm using ingredients that are found in most homes. It helps to keep costs low. This dish was prepared for less than five dollars.

Chicken with Lemon and Rosemary

Ingredients:
8 large chicken drumsticks
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
Grated zest of 1 lemon
2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted)
1 tablespoon all-purpose flour
1-1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
Juice of 1 lemon

Directions:
1) Using a knife, make two diagonal cut in each chicken drumstick. Pat dry. Season legs with salt and pepper.
2) Place butter and oil in a large saute pan over medium heat. When hot add drumsticks and cook until all sides are brown. Add garlic, lemon zest and rosemary.
3) Combine flour, chicken broth, mustard and lemon juice in a small bowl. Whisk until smooth. Add to saute pan. Bring to a boil. Reduce heat and simmer, covered, until drumsticks are tender, about 25 minutes. Transfer drumsticks to a serving platter. Season sauce with salt and pepper to taste. Pour sauce over drumsticks. Yield: 4 servings.