The herb mixture used in this recipe is a variation on the traditional Italian condiment, gremolata.

Source: Midwest Living
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Ingredients

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Directions

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  • In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

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  • 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.

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  • Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.

Nutrition Facts

275 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 122 mg cholesterol; 356 mg sodium. 490 mg potassium; 2 g carbohydrates; 0 g fiber; 0 g sugar; 40 g protein; 0 g trans fatty acid; 729 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 19 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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