Creamy Chicken and Herb Skillet

Creamy Chicken and Herb Skillet


Ingredients
SERVES 4

1lb chicken breasts, pounded thin
extra virgin olive oil, for brushing
salt & pepper
1 Tablespoon extra virgin olive oil
1 large shallot, minced
5oz gluten-free spreadable herb cheese (like Boursin or Laughing Cow)
1/2 cup gluten-free chicken broth
1 Tablespoon fresh lemon juice (about 1/2 small lemon)
2 Tablespoons chopped fresh tarragon, or basil, or parsley, or chives

Directions:

Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.

I served my creamy herb chicken with sauteed zucchini on the side. This is a summer staple for Ben and me – so glad it’s back!

All I did was cut a zucchini into thin slices, toss with extra virgin olive oil and McCormik’s Grill-Mates Veggie seasoning blend, then saute for 4-5 minutes in a hot skillet until softened.