Seared Chicken Breast with Lemon Herb Pan Sauce

Name: Seared Chicken Breast with Lemon Herb Pan Sauce
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup fresh parsley, chopped; 1 tbsp fresh thyme; 1 tbsp fresh lemon peel, sliced into thin strips; 2 medium garlic cloves; 3 tbsp olive oil; 4 chicken breasts, halved; 1/2 cup chicken stock; 1 kosher salt; 1 black pepper

kenaliento08 @cook_3492309

Goose Creek, South Carolina

Seared Chicken Breast with Lemon Herb Pan Sauce

kenaliento08 @cook_3492309

Goose Creek, South Carolina

Saved

Ingredients

40 mins

4 servings

1/3 cupfresh parsley, chopped
1 tbspfresh thyme
1 tbspfresh lemon peel, sliced into thin strips
2 mediumgarlic cloves
3 tbspolive oil
4chicken breasts, halved
1/2 cupchicken stock
1kosher salt
1black pepper

Saved

Steps

40 mins

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

Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between.
4

Transfer the chicken to plate
5

Remove the skillet off the heat. Add in the stock and scrape up the brown bits.
6

Add in the lemon/herb mixture.
7

Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes.
8

Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.