rich herb and lemon chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• garlic powder to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups white
• 1 cup chicken broth
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup lemon juice
• 2 tablespoons grated lemon zest
• 1/2 cup milk
• 1/4 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
• heat olive oil in a large skillet with a cover over medium heat. pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. remove the chicken and set aside.
• place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. pour the white and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
• place the chicken breasts back into the skillet; cover with the sauce, cover the skillet, and simmer for about 1 hour, until the sauce is thickened. serve chicken with sauce spooned over the top.