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Chicken Breasts With Herbs

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Ingredients

Adjust Servings:
1/3 cup fresh italian parsley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon lemon zest, finely grated
3 garlic cloves, finely chopped
4 boneless skinless chicken breasts
3 tablespoons butter
1/4 cup chicken stock
salt and pepper

Nutritional information

222.8
Calories
107 g
Calories From Fat
11.9 g
Total Fat
6.2 g
Saturated Fat
98.9 mg
Cholesterol
237.7 mg
Sodium
2 g
Carbs
0.5 g
Dietary Fiber
0.4 g
Sugars
25.9 g
Protein
152g
Serving Size

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Chicken Breasts With Herbs

Features:
    Cuisine:

    This is really good. I whipped it up yesterday to take to work for dinner. Even after reheating it was moist and delicious.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Breasts With Herbs, From Melanie Barnard in BH&G april 2008 , I picked this recipe from Recipezaar at the same time my wife picked it from BH&G We make it with Chicken tenderloins and serve over rice , From Melanie Barnard in BH&G april 2008


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    Steps

    1
    Done

    In a Small Bowl, Mix Parsley, Oregano, Lemon Zest and Garlic. Set Aside. Add Salt and Pepper to the Chicken Breasts.

    2
    Done

    in a Large Skillet, Melt Butter at Medium-High Heat. Add Chicken Breasts and Cook For 6 Minutes or Until Browned (flip at Mid-Cooking). Remove Chicken Breasts from the Skillet and Set Aside on a Plate. Add Half of the Parsley Mixture and Chicken Stock. Bring to Boil, Stirring and Scraping the Bottom of Skillet to Remove the Browned Bits. Put the Chicken Back to the Skillet. Reduce Heat, Cover and Let Simmer For 8 Minutes or Until Chicken Is not Pink Inside.

    3
    Done

    When Ready to Serve, Drizzle Sauce on Each Serving and Sprinkle With Remaining Parsley Mixture.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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