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
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.
about this recipe
The herb mixture used in this 30-minute recipe is a variation on the traditional Italian condiment, gremolata.
Read more: http://www.kitchendaily.com/recipe/chicken-breasts-with-herbs-147249/#ixzz1JtYQNIhM
