1, In a small bowl, toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
2. Add butter and olive oil to a large 10 to 12 inch skillet and heat over medium heat.
3. Season one side of the chicken with kosher salt and black pepper.
4. Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
5. Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer. Return the chicken back to the skillet, spooning the sauce over the top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
Serve with the lemon and herb pan sauce over the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (63%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 9.4mg||3 %|
|Sodium 115.3mg||4 %|
|Potassium 164.1mg||4 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.5g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 65
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