Tuesday, May 03, 2011

Chicken Breast with Herbs

Before I even post the recipe, I'll note for you: be flexible with the herbs. This recipe is likely to still be delicious if you run out of parsley and have to use fresh spinach. Guess what - that's what happened here! I have lots of fresh oregano, though, and that was the main herb. I added onion, too. Here goes:

Chicken Breast with Herbs

1/3 cup chopped parsley (or spinach, if your pet rabbits have eaten all the parsley)
1 Tablespoon chopped fresh oregano
1 Tablespoon finely shredded lemon peel
1 Tablespoon finely chopped garlic (about 3 cloves)
1/4 cup diced onion
3 Tablespoons butter or olive oil
1/4 cup chicken broth

1. In small bowl, stir together parsley, oregano, lemon peel, and garlic. Set aside. This will smell good!
2. In 10 inch skillet over medium-high heat, cook onion and chicken until chicken is browned on the outside. Remove chicken from skillet; set aside. Leave onion in the pan. Stir in half the herb mixture. Add broth; bring to boiling, stirring to scrape up any browned scraps from pan. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
3. Serve with pan sauce; sprinkle with remaining herb mixture. Serves 4.

This chicken dish worked well over long grain rice.

I do plan to plant parsley so I'll consistently have enough in the house for cooking, even while I'm keeping the bunnies fed and happy.


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Blogger Green Girl in Wisconsin said...

I need to start my stove...

5/03/2011 10:59 AM  

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