Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, seared chicken breast with lemon herb pan sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic. Return to the heat and bring to a simmer, stirring. Serve with the pan sauce and garnish with remaining herb/lemon mixture if desired.
Seared Chicken Breast with Lemon Herb Pan Sauce is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Seared Chicken Breast with Lemon Herb Pan Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook seared chicken breast with lemon herb pan sauce using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Seared Chicken Breast with Lemon Herb Pan Sauce:
- Make ready 1/3 cup fresh parsley, chopped
- Take 1 tbsp fresh thyme
- Make ready 1 tbsp fresh lemon peel, sliced into thin strips
- Prepare 2 medium garlic cloves
- Get 3 tbsp olive oil
- Get 4 chicken breasts, halved
- Take 1/2 cup chicken stock
- Prepare 1 kosher salt
- Make ready 1 black pepper
Serve with pan sauce and garnish with remaining herb/lemon mixture if desired. Remove chicken from pan and rip bones from chicken (they come right out). Prepare garlic and pepper flakes with bag drippings along with chicken pan drippings as directed, then add cream/juice mixture and gradually reduce to a thick syrup. Slice chicken breast meat and drizzle with the lemon herb sauce baby!
Steps to make 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.
- Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between.
- Transfer the chicken to plate
- Remove the skillet off the heat. Add in the stock and scrape up the brown bits.
- Add in the lemon/herb mixture.
- Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes.
- Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.
The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to the bottom provide flavor. Pound the thicker parts of the chicken breasts with a meat mallet to even out their thickness, this way it cooks evenly. The drier exterior will encourage browning.
So that’s going to wrap this up with this exceptional food seared chicken breast with lemon herb pan sauce recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
