Seared Chicken Breasts with Lemon Herb Pan Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Seared Chicken Breasts with Lemon Herb Pan Sauce calories by ingredient
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Fast, easy, healthy, and delicious-what more can you ask of your chicken? Fast, easy, healthy, and delicious-what more can you ask of your chicken?
Number of Servings: 6


    1/3 cup Fresh Parsley, chopped
    1 tablespoon Fresh Thyme, chopped
    1 tablespoon Fresh Lemon Peel, sliced into thin strips
    4 medium size Garlic Cloves, Pressed {through garlic press} or minced
    3-4 tablespoons of Butter
    6 (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.

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