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




  • 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

275 calories, (6 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 122 mg cholesterol, 356 mg sodium, 2 g carbohydrates, 0 g fiber, 0 g sugar, 40 g protein.

Reviews (2)

116 Ratings
  • 5 star values: 49
  • 4 star values: 30
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 18
Rating: 3 stars
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.
Rating: Unrated
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.