The Pioneer Woman Tasty Kitchen
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Seared Chicken Breast with Lemon Herb Pan Sauce

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

A quick and delicious chicken dish for any night of the week!

Ingredients

  • ⅓ cups Fresh Parsley, Chopped
  • 1 Tablespoon Fresh Thyme Leaves, Chopped
  • 2 cloves Garlic, Pressed Through A Garlic Press Or Minced
  • 1 Tablespoon Fresh Lemon Peel, Sliced Into Thin Strips
  • 4 pieces Boneless, Skinless Chicken Breast Halves, Brought To Room Temperature
  • Kosher Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • ¼ cups Good Chicken Stock

Preparation

In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.

Season the chicken with kosher salt and black pepper.

In a large 12 inch skillet over medium-high heat, cook chicken in butter for about 6 minutes or until browned, turning only once in between. Transfer to a plate.

Remove the skillet off the heat; add in the stock and scrape up the brown bits. Add in 3/4 of the lemon/herb mixture. Return to the heat and bring to a simmer, stirring. Return the chicken to the skillet, turn to coat, simmer covered for about 6-8 more minutes or until chicken is no longer pink.

Serve with the pan sauce and garnish with remaining herb/lemon mixture if desired.

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5 Reviews

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Chantal Pearson on 12.5.2014

This was amazing, I followed the recipe and i had to add a few mins to searing but the end results was amazing and a very quick similar taste to Ree’s oven roasted chicken she makes. This has been added to our favorites.

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bigmartha on 10.16.2011

Made this last night….My ZORRO said it was as good as a grommet restaurant meal. Made a side of Garlicky Green Beans posted by jeanne….so FAB…it’s a keeper!

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jessswan on 9.21.2011

This turned into a comedy of errors, due to user-error, but it was delicious! I accidentally bought a bag of chicken tenders instead of breasts, and I don’t have a pan large enough to sear them on the stovetop, so I broiled them on low for 20 minutes and then high for 20 minutes. I left out the chicken stock and lemon peel, poured a little olive oil first, and added lemon juice to the herbs. I made it for some friends of ours and we all loved it!

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cooks4fun on 8.15.2011

Made this last night and it was delicious! Hubby says it’s a keeper!

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on 8.11.2011

Next time around I’ll add lemon juice and more chicken stock, but it was really yummy and will definitely make again.

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