Tuesday, May 21, 2013

creamy chicken and herb skillet...

Creamy Chicken and Herb Skillet | iowagirleats.com
What an easy, quick dish!  I am definately going to make this soon as Nick is working on losing weight and there are practically no calories in this meal!

Creamy Chicken and Herb Skillet
via Iowa Girl Eats

Serves 4
1lb chicken breasts, pounded thin
extra virgin olive oil, for brushing
salt & pepper
1 Tablespoon extra virgin olive oil
1 large shallot, minced
5oz spreadable herb cheese (like Boursin or Laughing Cow)
1/2 cup chicken broth
1 Tablespoon fresh lemon juice (about 1/2 small lemon)
2 Tablespoons chopped fresh tarragon, or basil, or parsley, or chives

  1. Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.

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