Chicken Breast with Herbs

1/3 cup chopped Italian (flat leaf )parsley

1 Tbsp. chopped fresh oregano

1 Tbsp. finely shredded lemon peel

1 Tbsp. finely chopped garlic (about 3 cloves)

3 Tbsp. butter

4 skinless, boneless chicken breast halves

1/4 cup chicken broth

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.

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

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