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Composition of Seared Chicken Breast with Lemon Herb Pan Sauce:

1. Provide 1/3 cup of fresh parsley, chopped
2. Require 1 tbsp for fresh thyme
3. Make ready 1 tbsp for fresh lemon peel, sliced into thin strips
4. Require 2 medium - garlic cloves
5. Need 3 tbsp for olive oil
6. Make ready 4 chicken breasts, halved
7. Take 1/2 cup - chicken stock
8. Make ready 1 - kosher salt
9. Provide 1 black pepper

Seared Chicken Breast with Lemon Herb Pan Sauce process:

1. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.
2. Season the chicken with kosher salt and black pepper.
3. Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between.
4. Transfer the chicken to plate
5. Remove the skillet off the heat. Add in the stock and scrape up the brown bits.
6. Add in the lemon/herb mixture.
7. Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes.
8. Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.

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