YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Savor a delightful balance of crisp herb-crusted chicken paired with a bright and zingy lemon garlic sauce. This dish features tender, pan-seared chicken enveloped in a light coating of whole wheat flour and aromatic herbs, finished off with a refreshing sauce that elevates the flavors and leaves your taste buds dancing.
INGREDIENTS
4 ounces Chicken Breast
1 tablespoon Whole Wheat Flour
2 teaspoons Olive Oil
1 clove Fresh Garlic
1 tablespoon Fresh Lemon Juice
1/4 cup Low-Sodium Chicken Broth
1/2 teaspoon Fresh Thyme
1/2 teaspoon Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper.
Dust the chicken lightly with whole wheat flour mixed with fresh thyme and rosemary.
Heat olive oil in a pan over medium heat.
Place the chicken in the pan and cook for about 5-6 minutes on one side until golden, then flip and cook for an additional 5-6 minutes until fully cooked inside.
Remove the chicken from the pan and set aside.
In the same pan, add minced garlic and sauté briefly until fragrant.
Pour in fresh lemon juice and chicken broth, stirring and scraping up any browned bits from the pan to form the sauce.
Allow the sauce to simmer for a couple of minutes to slightly reduce.
Return the chicken to the pan, spooning the lemon garlic sauce over it.
Plate the chicken and drizzle any remaining sauce on top before serving.