Chicken with Herb Pan Sauce
Simple Mashed Potatoes and Sautéed Zucchini
Ingredients
- ½ cup chopped fresh parsley
- 2 Tbsp chopped fresh oregano
- 3 cloves garlic, minced
- 1 Tbsp lemon zest
- 2 lb boneless, skinless chicken breasts
- ¼ cup butter
- 1 cup chicken broth
Instructions
- Stir together parsley, oregano, garlic, and lemon zest; set aside.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes per side or until browned. Remove from skillet; keep warm.
- Stir in half of parsley mixture and broth, scraping skillet to loosen browned bits.
- Return chicken to skillet; cover and cook 4 to 5 minutes or until chicken is done; sprinkle with remaining parsley mixture.
Side Dish Ingredients
- 1½ lb red potatoes, cubed
- ¼ cup sour cream
- ¼ cup milk
- 2 Tbsp chopped onion
- 1 Tbsp olive oil
- 3 zucchini, thinly sliced
- ½ tsp dried basil
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat, and simmer until tender. Drain and return to pot.
- Add sour cream and milk; mash potatoes to desired consistency; season with salt and pepper to taste.
- Cook onion in hot oil in a large skillet over medium heat until tender. Add zucchini and basil; cook, stirring occasionally, until zucchini is crisp-tender. Season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
