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  • 1/3 cup chopped Italian (flat leaf )parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon finely shredded lemon peel
  • 1 tablespoon finely chopped garlic (about 3 cloves)
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup chicken broth
In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 275, Fat, total (g) 11, chol. (mg) 122, sat. fat (g) 6, carb. (g) 2, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 40, vit. A (IU) 728.85, vit. C (mg) 12.4, Thiamin (mg) 0.13, Riboflavin (mg) 0.17, Niacin (mg) 18.95, Pyridoxine (Vit. B6) (mg) 1.02, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.67, sodium (mg) 356, Potassium (mg) 490, calcium (mg) 40.39, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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