There's something about chicken breast that just makes you salivate, mostly because its soft and boneless.
Apparently, there are many things you can do with this tasty delight to make it even more desirable.
Lemon herb chicken
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This chicken comes together all in one pan.
Seared chicken, fresh herbs, and zesty lemon pull this meal together in just 20 minutes.
Have some bread handy to dip in the extra sauce!
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This meal is simple for a mid week dinner yet fancy enough for company.
This recipe serves just four, so feel free to increase to suit your crowd.
Here's how to DIY this seared chicken with lemon herb pan sauce.
PREP TIME: 15 minutes
COOK TIME: 20-25 minutes
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INGREDIENTS:
1/3 cup Fresh Parsley, chopped
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Lemon Peel, sliced into thin strips
2 medium size Garlic Cloves, Pressed {through garlic press} or minced
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2-4 tablespoons of Butter or Olive Oil
4 Boneless, Skinless Chicken Breast Halves {brought to room temp}
1/4-1/2 cup of good Chicken Stock
DIRECTIONS:
In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.
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Season the chicken with kosher salt and black pepper.
In a large 12 inch skillet over medium-high heat cook chicken in butter for about 6-8 minutes or until browned, turning only once in between. Transfer to plate.
Remove the skillet off of the heat; add in the stock and scraping up the brown bits. Add in 3/4 of the lemon/herb mixture. Return back to the heat and bring to a simmer, stirring.
Return the chicken back to the skillet, turn to coat, simmer covered for about 6-8 more minutes or until chicken is no longer pink and fully cooked.
Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.
