Chicken Breasts with Herbs

The herb mixture used in this 30-minute recipe is a variation on the traditional Italian condiment, gremolata.

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3.5 by 145 people

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 14 mins

Chicken Breasts with Herbs

Directions

  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.
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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
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Reviews (2)

145 Ratings
1448 Days Ago
3.0
3 stars, good, but have others I like better with less chopping! Don't know where original reviews went from when I printed this off, but agree with them to double oregano & parsley. I'd also triple the broth, and add a teaspoon of cornstarch to it to thicken. I had one huge lemon & didn't have nearly 1 tablespoon of peel, so guess you'd need 2-4 lemons depending on size. Since I was short, I sprinkled chicken w/lemon pepper & that probably made up part of the deficit.
1367 Days Ago
I didnt have chicken broth so I boiled some water and added a ramen chicken pack in the water. (No noodles). No lemon and it was pretty good.

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