Seared Chicken Breast with Lemon Herb Pan Sauce

1. 1

   In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.

2. 2

   Season the chicken with kosher salt and black pepper.

3. 3

   In a large 12 inch skillet over medium-high heat, cook chicken in butter for about 6 minutes or until browned, turning only once in between.

4. 4

   Transfer to a plate.

5. 5

   Remove the skillet off the heat; add in the stock and scrape up the brown bits.

6. 6

   Add in 3/4 of the lemon/herb mixture.

7. 7

   Return to the heat and bring to a simmer, stirring.

8. 8

   Return the chicken to the skillet, turn to coat, simmer covered for about 6-8 more minutes or until chicken is no longer pink.

9. 9

   Serve with the pan sauce and garnish with remaining herb/lemon mixture if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.