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; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 122mg; sodium 356mg; potassium 490mg; carbohydrates 2g; fiberg; sugarg; protein 40g; trans fatty acidg; vitamin a 729IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 19mg; vitamin b6 1mg; folate 16mcg; vitamin b12 1mcg; calcium 40mg; iron 2mg.

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