Ingredients
Chicken:
- 2 tablespoons extra-virgin olive oil
- 4 boneless skinless chicken breast halves
- Kosher salt and freshly ground black pepper
Lemon Herb Sauce:
- 1 clove garlic, peeled
- 1/4 teaspoon salt
- 1/2 cup chopped fresh parsley leaves
- 1/3 cup chopped fresh mint leaves
- 1 1/2 teaspoons freshly ground black pepper
- 1 lemon, zested and juiced
- 1/3 cup extra-virgin olive oil
Directions
For the Chicken: Preheat an oven to 450 degrees F.
Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.
Note: This sauce is also great with steaks and pork chops.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By marcinik1_12947138
San Antonio, 83
on February 14, 2012
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This was a super easy week night dinner. I added about 1/4 cup white wine to the sauce and used just a little less parsley. I tossed this sauce on 1/2 a package cooked whole wheat angel hair pasta and topped it with the sliced chicken. I served asparagus on the side. Very tasty! I would serve this to company or as a regular family meal.
By getfunky0687_12...
Jacksonville, 73
on June 04, 2010
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This recipe is so easy.. and the sauce is so simple and delicious!
By Goblinkatie
Marietta, GA
on February 26, 2010
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I served this dish to a group of friends who are notoriously picky eaters. They took one look at the sauce (which is very thick, almost like a paste and it became obvious that they were terrified. One brave bite later, they were all asking for more of "the green stuff."
This is one of my favorite recipes I've found on FN and I make it at least once a month. It's easy, tasty and appears much more complicated a dish when presented than it is to make.
Read all 57 reviews