Serves 4
Ingredients
- 3-4 chicken breasts, pounded thin for quicker cooking if desired (I didn’t!)
- EVOO for brushing chicken
- salt & pepper
- 1tbsp EVOO
- 1 large shallot, minced
- 5oz spreadable herb cheese – I used the Boursin Garlic & Herb
- 1/2 cup chicken broth
- 1 tbsp fresh lemon juice from a small lemon – about ½ the lemon
- 2 tbsp freshly chopped oregano, thyme and chives…maybe some basil and rosemary. Seriously whatever herbs you have in your garden!
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.
2. Turn heat down to medium then add extra virgin olive oil and shallots. Sauté 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.
Zucchini
- 2 small zucchini, cut into thin slices
- EVOO
- S&P or any spices you desire