Categories: chicken, dinner

Ingredients

• 1/3 cup chopped Italian (flat leaf )parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon finely shredded lemon peel
• 1 tablespoon finely chopped garlic (about 3 cloves)
• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 1/4 cup chicken broth

Directions

1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

2. 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.

3. Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.

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