Recipe by Redneck Epicurean
This recipe (I think) is from Semi-Homemade Cooking, that show with Sandra Lee, the queen of "70% store-bought, 30% homemade, you take all the credit" fame. Her recipes are right up my alley because I can use all the help in the kitchen I can get to make things quick, but I still want them to be delicious and "homemade". As always, I'm leery about the recipes on tv because you never know if they're going to be edible or not. But the lemon herb sauce was great, especially since I served this chicken and sauce with angel hair pasta and I think that even if you chose to only make the sauce and serve over noodles, you'd still get raves. I adjusted some of the prep.
Top Review by Shari2
This was such a nice dish. The sauce is what makes the dish and I can see using it for other things to. It is really easy to make. I served the chicken with rice and poured some of the sauce over the rice. Made for ZWT 5/2007
- 2 tablespoons extra virgin olive oil
- 4 boneless skinless chicken breast halves
- kosher salt & freshly ground black pepper
- 1 garlic clove, peeled
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped fresh parsley leaves
- 1⁄3 cup chopped of fresh mint
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 lemon, juice and zest of
- 1⁄3 cup extra virgin olive oil
Directions See How It's Made
- Preheat an oven to 450 degrees F.
- Heat a large ovenproof skillet over medium-high heat.
- Add the olive oil and swirl to coat the skillet.
- Season the chicken breast with salt and pepper on the smooth side of each breast.
- Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
- Season the top side of the chicken and flip.
- Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
- Place on a cutting board and let rest.
- For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
- Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
- Pulse until coarsely chopped and then slowly drizzle in the olive oil.
- Pour into the skillet and deglaze the pan with the sauce.
- Slice the chicken into small strips or shred and place back in the skillet.
- Heat over medium until heated through.