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Ingredients
- 4 boneless chicken breasts with skin on
- 2 medium cloves garlic pressed
- 1 T fresh squeezed lemon juice
- 2 t chopped fresh sage
- 2 t chopped fresh thyme
- 1 t chopped fresh rosemary
- 1/4 C chicken broth
- salt and cracked black pepper
Details
Servings 4
Adapted from whfoods.org
Preparation
Step 1
Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.
Season chicken with a little salt and pepper. When pan is very hot, about 5 minutes, put chicken in pan and return to broiler. Turn heat to low. Don't put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
While chicken is cooking chop herbs.
In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just ½ minute.
When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.
OR
Marinate the chicken breasts for 24 hours in the herb mixture. Increase the lemon juice by 1 TBS. It will be more tender, and the sauce will permeate the breast. By slicing the breast when done there is more surface for the sauce to permeate the meat if done the quick and easy way without marinating.
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