Chicken Breast with Lemon Herb Sauce | Recipe

A zesty dish that balances tangy lemon, aromatic herbs and tender chicken breast for a delicious and satisfying meal.

For two you’ll need 2 chicken breasts, 1 dl chicken broth, the zest of an entire lemon and juice of 1/2 of it, 2 cloves of garlic, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tbsp butter, 1 tsp dark muscovado sugar, olive oil, salt and black pepper.

Chop the fresh rosemary and thyme medium fine. Grate the lemon finely to get the zest.

Pat the chicken breasts dry and season them on both sides with the lemon zest as well as salt and ground black pepper.

Heat some olive oil in a cast iron pan on medium high and cook the chicken breasts until lightly golden brown on both sides, turning them a few times.

Remove the chicken from the pan and place them on a plate.

In the same pan, melt the butter on medium heat. Add the pressed garlic and cook until fragrant.

Add the chicken broth, muscovado sugar and lemon juice to the pan and bring to a simmer.

Let simmer for a minute or two, then return the chicken breasts to the pan and simmer 5 to 6 minutes, turning the chicken breasts occasionally until cooked through.

Add the chopped rosemary and thyme to the sauce and let simmer a few minutes more.

Check the taste, balance the lemon and sugar to taste, and add salt and pepper if needed.

Serve the chicken with rice and ladle the sauce over the chicken and rice.

List of ingredients