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© Meredith Corporation. All rights reserved. Used with permission.
In small bowl, stir together parsley, oregano, lemon zest and garlic; set aside. Season chicken with salt and pepper.
Melt butter in a large skillet; cook chicken over medium heat for about 6 minutes or until browned, turning once. Transfer chicken to a plate. Remove skillet from heat; stir in half of the herb mixture. Return skillet to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, about 8 minutes or until chicken is no longer pink.
Serve chicken with pan sauce; sprinkle with remaining herb mixture.