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

   Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned.

4. 4

   Turn the chicken only once in between.

5. 5

   Transfer the chicken to plate

6. 6

   Remove the skillet off the heat.

7. 7

   Add in the stock and scrape up the brown bits.

8. 8

   Add in the lemon/herb mixture.

9. 9

   Return back to heat and bring to a simmer.

10. 10

    Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.