Rating: 5 stars
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Recipe by MyRecipes May 2007

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lemon zest, garlic and parsley on a cutting board. Gather and chop repeatedly until mixture resembles coarse sand. Set aside.

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  • Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin. Season with salt and pepper.

  • Melt butter in a large skillet with oil over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

  • Pour off fat from skillet and add broth. Increase heat to high and bring to a boil, stirring to pick up browned bits. Boil until liquid has thickened and reduced to 2 Tbsp., about 2 minutes.

  • Return chicken to skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic mixture.

Nutrition Facts

365 calories; fat 18g; saturated fat 7g; protein 47g; carbohydrates 1g; cholesterol 122mg; sodium 604mg.
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