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




  • 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 Facts

275 calories; 11 g total fat; 122 mg cholesterol; 356 mg sodium. 2 g carbohydrates; 40 g protein;