Rate this recipe
0/5
(0 Votes)
1 Picture
Ingredients
- 1/3 cup chopped Italian (flat leaf)parsley
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. finely shredded lemon peel
- 1 Tbsp. finely chopped garlic (about 3 cloves)
- 3 Tbsp. butter
- 4 skinless, boneless chicken breast halves
- 1/4 cup chicken broth
Details
Servings 4
Adapted from bhg.com
Preparation
Step 1
1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
2. In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
3. Serve with pan sauce; sprinkle with remaining herb mixture.
Review this recipe