Seared Chicken Breasts with Lemon Herb Pan Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/3 cup Fresh Parsley, chopped1 tablespoon Fresh Thyme, chopped1 tablespoon Fresh Lemon Peel, sliced into thin strips4 medium size Garlic Cloves, Pressed {through garlic press} or minced3-4 tablespoons of Butter6 (3 oz portions) Boneless, Skinless Chicken Breast, pounded lightly 1/2 cup of good Chicken Stock
In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.
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 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.
Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEAKIEBEAN.
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 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.
Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEAKIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 167.2
- Total Fat: 8.8 g
- Cholesterol: 69.7 mg
- Sodium: 173.6 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.2 g
- Protein: 20.3 g
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