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Herb Parmesan Chicken Breasts




Source of Recipe


All You, June 2007






Recipe Introduction


Make the lemon-garlic mixture a day in advance; keep it sealed in a ziplock plastic bag. Add more lemon, garlic or parsley as desired.





List of Ingredients



• 1 tsp 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 T unsalted butter
  
• 1 T vegetable oil
  
• 1/2 cup low-sodium chicken broth
  
• 1 cup grated Parmesan
  






Instructions



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 T, 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.
   






Final Comments


Serves: 4