Chicken BreastThe 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)


  1. 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.
  2. Melt the butter and sauté the garlic in the skillet.
  3. 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.
  4. Stir the cilantro, oregano, and lemon peel and into the mixture and cook over medium low heat until the sauce thickens.

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