Recipe: Appetizing Seared Chicken Breast with Lemon Herb Pan Sauce

Seared Chicken Breast with Lemon Herb Pan Sauce. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel. Season the chicken with kosher salt and black pepper. Bring the liquids to a simmer and stir in all of the herb and lemon mixture.

Pan Seared Chicken Breasts with Lemon Herb Pan Sauce We bought some bone in chicken breast at Wholefoods they were not on our list but on sale. I am not a big white meat fan but it is better for you and Lyn does not like the dark meat I love her and I cater to her like most of the time. Remove the skillet off of the heat; add in the stock and scraping up the brown bits. You can have Seared Chicken Breast with Lemon Herb Pan Sauce using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Seared Chicken Breast with Lemon Herb Pan Sauce

1. Prepare 1/3 cup of fresh parsley, chopped.
2. Prepare 1 tbsp of fresh thyme.
3. You need 1 tbsp of fresh lemon peel, sliced into thin strips.
4. Prepare 2 medium of garlic cloves.
5. You need 3 tbsp of olive oil.
6. You need 4 of chicken breasts, halved.
7. It's 1/2 cup of chicken stock.
8. Prepare 1 of kosher salt.
9. You need 1 of black pepper.

Return back to the heat and bring to a simmer, stirring. Making a pan sauce is really pretty easy to do, and a wonderful way to keep those delicious pan drippings from going to waste. Here's what you need to do: Remove the cooked chicken from the roasting pan. Carefully tip the pan and skim off the fat from the drippings.

Seared Chicken Breast with Lemon Herb Pan Sauce step by step

1. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel..
2. Season the chicken with kosher salt and black pepper..
3. Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between..
4. Transfer the chicken to plate.
5. Remove the skillet off the heat. Add in the stock and scrape up the brown bits..
6. Add in the lemon/herb mixture..
7. Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes..
8. Serve with pan sauce and garnish with remaining herb/lemon mixture if desired..

Season both sides of chicken with salt and pepper. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time. Heat the olive oil in a large oven-safe skillet over medium high heat. Season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.