Seared Chicken Breasts with Lemon Herb Pan Sauce
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
Introduction
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
Ingredients
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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
Directions
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.