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Nutrition Facts (per serving) | |
---|---|
938 | Calories |
62g | Fat |
1g | Carbs |
88g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 938 |
% Daily Value* | |
Total Fat 62g | 80% |
Saturated Fat 22g | 108% |
Cholesterol 315mg | 105% |
Sodium 332mg | 14% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Protein 88g | |
Calcium 54mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The buttery lemon and chive sauce adds flavor to these chicken breasts. This quick and easy skillet chicken uses boneless chicken breast halves and simple seasonings to make a tasty everyday meal.
Serve this chicken with rice, potatoes, or angel hair pasta and a tossed salad.
Add a few tablespoons of dry white wine to the chicken stock if you'd like.
Ingredients
- 4 to 6 chicken breast halves (boneless and without skin)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- Dash of Kosher salt and freshly ground black pepper
- Optional: garlic powder
- For the Sauce:
- 6 tablespoons butter
- 3 tablespoons finely chopped fresh chives
- Juice and finely grated zest of 1/2 lemon (about 1 1/2 to 2 tablespoons lemon juice and 1 scant teaspoon zest)
- 1/4 teaspoon salt
- Dash freshly ground pepper
Steps to Make It
-
Gather the ingredients.
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Sprinkle the chicken breast halves with salt, pepper, and garlic powder.
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In a large skillet, heat butter and olive oil over medium heat. Add the boneless chicken breast halves and cook over medium heat, turning, until both sides are nicely browned.
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Add the chicken stock to the skillet and simmer, covered, for 15 to 20 minutes longer, until chicken is cooked through.
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Meanwhile, melt the 6 tablespoons of butter in a small saucepan; add the chives, juice and zest, 1/4 teaspoon of salt, and a dash of pepper. Bring to a simmer.
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Drizzle the sauce over the chicken just before serving.
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Enjoy!
Recipe Variations
- Add a few lemon slices to the pan along with the chicken stock.
- Add a few tablespoons of dry white wine to the chicken stock if you'd like.
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