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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Chicken Breasts with Herbs
Directions
- 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 ,
- 11 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 122 mg chol. ,
- 356 mg sodium ,
- 2 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 40 g pro.
Reviews (2)
cneuhaus5
2000 Days Ago
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.
Neil Oyler
1920 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.