The chicken breasts are simply pan fried but the lemon herb sauce is terrific. The sauce is quick and is made as you would a gravy. Please don’t over-cook the chicken.
2 large skinless, boneless chicken breasts
salt and pepper
3 tablespoons butter
2 cloves minced garlic
2 tablespoons all-purpose flour
1 cup chicken broth
1/3 cup chopped cilantro
1 teaspoon dried crushed oregano
1 tablespoon finely shredded lemon peel (zest only without the white inner rind)
- In a skillet and over medium heat, cook the chicken, seasoning with salt and pepper. Cover with foil to keep warm while you make the sauce.
- Melt the butter and sauté the garlic in the skillet.
- Make a paste in the pan with the flour. Whisk the chicken broth into the paste, a little at a time, until you have a smooth mixture.
- Stir the cilantro, oregano, and lemon peel and into the mixture and cook over medium low heat until the sauce thickens.