Name: Chicken with Lemon and Herbs
Yield: 6 portions
Ingredients: 1 cup mixed chopped fresh mint, dill, and parsley, in about equal proportion, or to taste; 2 garlic cloves, peeled and minced; 6 skinless, boneless chicken breasts (about 4½ pounds total); 4 tablespoons (½ stick) unsalted butter; Salt and freshly ground black pepper, to taste; 2 lemons, cut into 6 slices each

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 cup mixed chopped fresh mint, dill, and parsley, in about equal proportion, or to taste
2 garlic cloves, peeled and minced

Method

Preheat the oven to 350°F.
Mix the herbs and garlic together in a small bowl. Flatten the chicken breasts by pressing them gently against the work surface with the palm of your hand. Arrange each breast on a large piece of aluminum foil and season with

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Ingredients

Method

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