Chicken Breasts with Herbs
cup chopped Italian (flat leaf )parsley
tablespoon chopped fresh oregano
tablespoon finely shredded lemon peel
tablespoon finely chopped garlic (about 3 cloves)
skinless, boneless chicken breast halves
cup chicken broth
- In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
- 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.
- Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.
Nutrition Facts(Chicken Breasts with Herbs)
- Per serving:
- 275 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 122 mg chol.,
- 356 mg sodium,
- 2 g carb.,
- 0 g fiber,
- 0 g sugar,
- 40 g pro.
- Percent Daily Values are based on a 2,000 calorie diet