Chicken Breasts with Herbs
Recipe from
Better Homes and Gardens
The herb mixture used in this 30-minute recipe is a variation on the traditional Italian condiment, gremolata.
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Ingredients
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1/3 cupchopped Italian (flat leaf )parsleysee savings
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1 Tbsp.chopped fresh oreganosee savings
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1 Tbsp.finely shredded lemon peelsee savings
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1 Tbsp.finely chopped garlic (about 3 cloves)see savings
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3 Tbsp.buttersee savings
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4skinless, boneless chicken breast halvessee savings
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1/4 cupchicken brothsee savings
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Directions
1.
In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
2.
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.
3.
Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.
Nutrition information
Per serving: Calories 275, Total Fat 11 g, Saturated Fat 6 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 122 mg, Sodium 356 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 0 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 4%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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