Lemon Chicken with Spring Herbs

By akselden

Ingredients

• 3/4 cup chopped flat-leaf parsley, divided
• 1/3 cup all-purpose flour
• 12 boneless, skinless chicken breast halves (4-6 oz. each), lightly pounded
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 tbsp olive oil
• 5 tbsp butter
• 1/2 cup chopped, assorted herbs (such as chives, savory, chervil)
• 6 cloves garlic, peeled
• 6 tbsp fresh lemon juice
• 6 tbsp soy sauce

Preparation

Step 1

In resealable plastic bag combine 1/4 cup parsley and flour. Place a chicken breast on clean surface and season both sides with salt and pepper.

Working in batches, add chicken to bag to coat well. Heat olive oil and butter in large skillet over medium heat. Add 1 cup parsley, assorted herbs and garlic. Saute 1-2 min. or until garlic starts to brown.

Remove garlic and discard. Increase heat to medium high and saute chicken, in batches, until lightly browned, about 2 min. on each side.

Return all chicken to skillet. Reduce heat to medium-low, add lemon juice. Cover and simmer 15 min. or until internal temperature registers 170°F.

Transfer to serving platter; cover. Add soy sauce to skillet; increase heat to high and boil mixture until syrupy, about 1-2 min. Pour sauce over chicken; sprinkle with remaining chopped parsley.

Serve with roasted new potatoes, sauteed spinach and toasted Italian bread topped with Parmigiana and parsley.