Speedy Lemon-Herb Chicken Breasts
Beth Dooley
Updated Jul 31, 2018
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. When the family is famished, but dinner’s not ready, this speedy lemon chicken will answer the call. It calls for simple ingredients you already have on hand and is ready in minutes.
Speedy Lemon-Herb Chicken Breasts
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 7
Ingredients
- Flour for dredging
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 1 1/4 lb)
- Olive oil as needed
- 1/4 cup Progresso™ reduced sodium chicken broth from a 32-oz carton
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley leaves
Make With
Progresso Broth
Instructions
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Step1Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
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Step2Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
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Step3When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
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Step4When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
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Step5Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.
Nutrition
Nutrition Facts are not available for this recipe
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