Herb-Parmesan Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 teaspoon grated lemon zest |
1 small clove garlic |
1/2 cup loosely packed parsley leaves |
4 (6 oz.) boneless, skinless chicken breast halves |
salt and pepper |
1 tablespoon unsalted butter |
1 tablespoon vegetable oil |
1/2 cup low-sodium chicken broth |
1 cup grated parmesan |
Directions:
1. Place lemon zest, garlic and parsley on a cutting board. Gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin. Season with salt and pepper.
3. Melt butter in a large skillet with oil over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
4. Pour off fat from skillet and add broth. Increase heat to high and bring to a boil, stirring to pick up browned bits. Boil until liquid has thickened and reduced to 2 Tbsp., about 2 minutes.
5. Return chicken to skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic mixture.
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