Saturday, August 27, 2016

Seared Chicken Breast with Lemon Herb Sauce


chicken breast fillet
fresh parsley, minced
fresh thyme, minced
garlic, minced
lemon rind, thinly sliced
2 cups chicken broth 


1. Mince herbs and garlic, then combine it with the thinly sliced lemon rind. Set aside.
2. Season chicken fillets with salt and pepper.
3. Heat oil and mix butter in a pan. Fry chicken until brown. Set aside. 
4. Using the same pan, add the chicken broth and let it simmer. 
5. Add the chicken. Add the herbs. Let it simmer to allow the flavors to combine. 
6. Squeeze a little lemon (optional)

This dish is simple. When I finished with it I thought it looked too simple and I was worried, but as soon as the flavors combined it was amazing. The simplicity of the actually made it special. The citrus flavor of the lemon when combined with parsley and thyme, gave the garlic buttery sauce true character. I've said it here many times, I love cooking chicken. I love it because you can give it any flavor. Do not overcook the chicken so it left tender and not dry. Also a tip, do not be afraid of the herbs. Put as many fresh parsley and thyme (even garlic) so you can---you'll be asking for more. Also, 

Enjoy this with roasted potatoes or green beans on the side. 

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