Serves 4
Watching your salt intake?
If so, this chicken recipe is likely for you! Note that while salt may be used, the recipe can be easily adapted by using low or no-salt butter & low or no-salt stock and by omitting added salt. The use of tasty herbs and lemon zest adds robustness, so the chicken recipe remains high in flavor!
Ingredients:
- ½ cup fresh chopped parsley
- 1 Tablespoon fresh chopped oregano
- Zest of one lemon
- 1 Tablespoon fresh minced garlic
- Salt & pepper to taste (salt may be omitted if desired)
- 3 Tablespoons butter (salted or unsalted)
- 4 skinless boneless chicken breasts
- ¼ cup chicken stock (salted or unsalted)
Directions:
In a small bowl, combine the parsley, oregano, lemon zest and garlic. Mix and set aside. Meanwhile, season the chicken with salt and pepper. In a large skillet over medium-high heat, cook the chicken in butter for about 5 minutes per side, or until nicely browned. Transfer chicken to a platter. Remove the skillet from heat, stir in half of the herb mixture. Return pan to heat and immediately add the chicken stock. Bring to a boil and stir pan to scrape up the browned bits. Return chicken to skillet, reduce heat. Simmer, covered, for about 8 minutes until chicken is cooked through. Serve with the pan sauce and sprinkle with the remaining herb mixture.
Serving suggestions: Pan sauce recipes are best served over white or brown rice, basic mashed potatoes, or hot buttered noodles. For a change-up, this recipe also works well with cooked dumplings, gnocchi, or pierogies.
Benefits of a low-salt diet: Always talk to your doctor about your dietary requirements to include salt intake as nutritional needs vary from person to person. Some studies show that lowering salt may be particularly beneficial to people with certain types of medical issues. The CDC states that “Reducing your sodium intake can help lower your blood pressure and improve the health of your heart.”
Chef tip: Boneless chicken breast should be cooked all the way through to prevent food borne illness. Food Network shares that “The USDA’s Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings and giblets), ground poultry, and stuffing to 165 degrees F.” Do use a meat thermometer to test doneness.
More recipes: Interested in stew recipes? Check out Amac’s slow-cooker beef stew recipe.
