Chicken Breasts With Herbs

From Melanie Barnard in BH&G april 2008.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄3 cup  chopped flat-leaf Italian parsley
• 1  tablespoon fresh oregano, chopped
• 1  tablespoon  grated lemon peel
• 3  garlic cloves, finely chopped
• 3  tablespoons butter
• 4  boneless skinless chicken breast halves
• 1⁄4 cup chicken broth

Directions

1. In a bowl, stir together parsley, oregano, lemon peel and garlic. Set aside.
2. Season chicken with salt and pepper.
3. heat skillet to medium high heat. Cook chicken 3 minutes on each side in butter. Transfer to plate. Remove skillet from heat. Stir in half herb mixture. Return to heat, add broth and bring to a boil. Stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink.
4. Serve with pan sauce. sprinkle with remaining herb mixture.