Seared Chicken Breast with Lemon Herb Pan Sauce

Source: Simply Scratch via Greatist

YIELD: 4 servings PREP TIME: 15 minutes COOK TIME: 20-25 minutes TOTAL TIME: 30-40 minutes

1/3 cup Fresh Parsley, chopped
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Lemon Peel, sliced into thin strips
2 medium size Garlic Cloves, Pressed {through garlic press} or minced
2-4 tablespoons of Butter or Olive Oil
4 Boneless, Skinless Chicken Breast Halves {brought to room temp}
1/4-1/2 cup of good Chicken Stock


  1. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.
  2. Season the chicken with kosher salt and black pepper.
  3. In a large 12 inch skillet over medium-high heat cook chicken in butter for about 6-8 minutes or until browned, turning only once in between. Transfer to plate.
  4. 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 and fully cooked.
  5. Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.

Vic Lic

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