- 1/3 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon peel, sliced into thin strips
- 2 garlic cloves, finely minced or crushed through a garlic press
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, butterflied the whole way through (or 4 chicken breast halves)
- 1/2 cup of chicken stock, plus more as needed
- In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
- Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.
- Season one side of the chicken with kosher salt and black pepper.
- Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
- Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer. Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
- Serve with the lemon and herb pan sauce over top.
Recipe source: simplyscratch