Seared Chicken with Lemon-Herb Cream Sauce

By garciamoss

In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon. Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner.

Ingredients

• 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
• 2 8-ounce boneless skinless chicken breasts
• 3/4 cup nonfat plain yogurt
• 2 tablespoons minced preserved lemon (see Tip) or 2 teaspoons lemon zest
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Details

Adapted from eatingwell.com

Preparation

Step 1

Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add chicken and cook, turning once or twice, until browned and cooked through, 8 to 10 minutes per side.
Whisk the remaining 1 tablespoon oil, yogurt, lemon (or zest), oregano, parsley, salt and pepper in a small bowl. Serve the chicken with the sauce.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at mustaphas.com.