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Chicken Breasts with Herbs
- Makes: 4 servings
The herb mixture used in this recipe is a variation on the traditional Italian condiment, gremolata.
chopped Italian (flat leaf )parsley
chopped fresh oregano
finely shredded lemon peel
finely chopped garlic (about 3 cloves)
skinless, boneless chicken breast halves
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.
(Chicken Breasts with Herbs)
Servings Per Recipe 4, fiber (g) 0, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 356, Folate (µg) 16, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, sugar (g) 0, Niacin (mg) 19, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 12, calcium (mg) 40, vit. A (IU) 729, Potassium (mg) 490, iron (mg) 2, cal. (kcal) 275, pro. (g) 40, carb. (g) 2, Fat, total (g) 11, chol. (mg) 122, sat. fat (g) 6, Monounsaturated fat (g) 3