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Name: Seared Chicken Breast with Lemon Herb Pan Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 cup fresh parsley chopped; 1 tablespoon fresh thyme leaves chopped; 1 tablespoon lemon peel sliced into thin strips; 2 cloves garlic finely minced or crushed; 1 tablespoon butter; 1 tablespoon olive oil; 2 chicken breasts, butterflied all the way through or 4 chicken breast halves; 1/2 cup chicken stock plus more as needed

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INGREDIENTS

1/3 cup fresh parsley ; chopped
1 tablespoon fresh thyme leaves ; chopped
1 tablespoon lemon peel ; sliced into thin strips
2 cloves garlic ; finely minced or crushed
1 tablespoon butter
1 tablespoon olive oil
2 chicken breasts, butterflied all the way through ; or 4 chicken breast halves
1/2 cup chicken stock ; plus more as needed

Servings

INSTRUCTIONS

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.

NOTES

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Seared Chicken Breast with Lemon Herb Pan Sauce

1/3 cup fresh parsley chopped
1 tablespoon fresh thyme leaves chopped
1 tablespoon lemon peel sliced into thin strips
2 cloves garlic finely minced or crushed
1 tablespoon butter 
1 tablespoon olive oil 
2  chicken breasts, butterflied all the way through or 4 chicken breast halves
1/2 cup chicken stock plus more as needed

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.

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 4 Servings

Calories: 65
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 65

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