Herb-Parmesan Chicken Breasts

Ingredients

• 1 small clove garlic 
• 1 teaspoon lemon zest grated
• 0.5 cup chicken broth low-sodium
• 1 cup parmesan grated
• 0.5 cup parsley loosely packed
• 4 servings salt and pepper 
• 24 oz chicken breast halves boneless skinless
• 1 tablespoon butter unsalted
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• aluminum foil
• rolling pin
• cutting board

Directions

1. Place lemon zest, garlic and parsley on a cutting board. Gather and chop repeatedly until mixture resembles coarse sand. Set aside.
2. Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin. Season with salt and pepper.
3. Melt butter in a large skillet with oil over medium-high heat.
4. Add chicken; cook until browned, 2 to 3 minutes per side.
5. Transfer to a plate and cover loosely with foil to keep warm.
6. Pour off fat from skillet and add broth. Increase heat to high and bring to a boil, stirring to pick up browned bits. Boil until liquid has thickened and reduced to 2 Tbsp., about 2 minutes.
7. Return chicken to skillet; top with cheese. Reduce heat to medium and cover.
8. Heat until cheese is melted and chicken is cooked through, 3 minutes.
9. Transfer to plates and drizzle with juices from skillet.
10. Sprinkle with lemon-garlic mixture.