Seared Chicken Breast With Lemon Herb Pan Sauce

• 1/3 cup fresh parsley chopped
• 1 tablespoon fresh thyme leaves chopped
• 1 tablespoon lemon peel sliced into thin strips
• 2 garlic cloves finely minced or crushed through a garlic press
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts butterflied the whole way through
• 1/2 cup chicken stock

1. In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
2. Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.
3. Season one side of the chicken with kosher salt and black pepper.
4. Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
5. Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer. Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
6. Serve with the lemon and herb pan sauce over top.

parsley, thyme, lemon peel, garlic, butter, olive oil, chicken breasts butterflied, chicken stock

Taken from www.yummly.com/recipe/Seared-Chicken-Breast-with-Lemon-Herb-Pan-Sauce-1566713 (may not work)