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Ingredients
| parsley: 1/3 cup |
| dried oregano (ground): 1 tsp |
| lemons (cut into sections): 1 tsp |
| garlic: 1 clove |
| unsalted butter: 1 Tbl |
| chicken breasts: 4 breasts |
| chicken broth: 1/4 cup |
Chicken breasts with herbs
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
14 min -
Servings
4 serving(s)
Tags
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. Makes 4 servings.