Seared Chicken Breast with Lemon Herb Pan Sauce.
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Ingredients requirements - Seared Chicken Breast with Lemon Herb Pan Sauce:
- Prepare 1/3 cup fresh parsley, chopped.
- Give 1 tbsp - fresh thyme.
- Need 1 tbsp for fresh lemon peel, sliced into thin strips.
- Require 2 medium for garlic cloves.
- Require 3 tbsp of olive oil.
- Need 4 chicken breasts, halved.
- Need 1/2 cup of chicken stock.
- Require 1 for kosher salt.
- You need 1 for black pepper.
Seared Chicken Breast with Lemon Herb Pan Sauce instructions:
- In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel..
- Season the chicken with kosher salt and black pepper..
- Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between..
- Transfer the chicken to plate.
- Remove the skillet off the heat. Add in the stock and scrape up the brown bits..
- Add in the lemon/herb mixture..
- Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes..
- Serve with pan sauce and garnish with remaining herb/lemon mixture if desired..
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