Perfectly Moist Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 4 chicken breasts 2 cups chicken broth Salt and black pepper 1/2 cup all purpose flour 1 tablespoon olive oil 4 clove garlic, crushed 1 lemon, sliced1 onion, chopped 1 Tbsp fresh rosemary 1 Tbsp fresh sage1 Tbsp fresh tarragon
Sprinkle salt and pepper over the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop into it. Pour a little olive oil into the pan, enough to coat the bottom of the pan.
Add the chicken breasts to the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the other side. Don’t crowd the skillet, crowding the skillet means you will not be able to brown all your chicken properly.
Turn the heat down to low, and then add chicken broth. It needs to cover a third of the way up the chicken breast. Add the onions, herbs, garlic and lemon.
Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until they are done. They are done when a meat thermometer reads 165 degrees F in the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white all the way through with no hint of pink in the middle.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAFROG73.
Add the chicken breasts to the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the other side. Don’t crowd the skillet, crowding the skillet means you will not be able to brown all your chicken properly.
Turn the heat down to low, and then add chicken broth. It needs to cover a third of the way up the chicken breast. Add the onions, herbs, garlic and lemon.
Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until they are done. They are done when a meat thermometer reads 165 degrees F in the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white all the way through with no hint of pink in the middle.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAFROG73.
Nutritional Info Amount Per Serving
- Calories: 662.2
- Total Fat: 9.0 g
- Cholesterol: 277.5 mg
- Sodium: 2,002.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.3 g
- Protein: 118.1 g