4 Servings 15 min Cook
1 Cloves, minced Garlic
1 Tsp Lemon Peel
1/2 Cup Parsley
8 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tbsp Butter
1 Tbsp Vegetable Oil
1/2 Cup Chicken Broth
1 Cup Parmesan Cheese
Place lemon zest, garlic and parsley on a cutting board.
Gather and chop repeatedly until mixture resembles coarse sand.
Set aside.
Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin.
Season with salt and pepper.
Melt butter in a large skillet with oil over medium-high heat.
Add chicken; cook until browned, 2 to 3 minutes per side.
Transfer to a plate and cover loosely with foil to keep warm.
Pour off fat from skillet and add broth.
Increase heat to high and bring to a boil, stirring to pick up browned bits.
Boil until liquid has thickened and reduced to 2 Tbsp.
, about 2 minutes.
Return chicken to skillet; top with cheese.
Reduce heat to medium and cover.
Heat until cheese is melted and chicken is cooked through, 3 minutes.
Transfer to plates and drizzle with juices from skillet.
Sprinkle with lemon-garlic mixture.
