40 Mins

• 2 Boneless Skinless Chicken Breasts
• Mesclun Mix Greens
• 1/3 cup Chopped Parsley
• 1  Tbsp Lemon Peel, sliced into thin strips
• 2 cloves Garlic, finely minced or crushed through garlic press
• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 1/2 cup Chicken Stock, plus more as needed

In small bowl,  toss chopped parsley, sliced lemon peel, and minced garlic.

Add butter and olive oil to large 10 to 12-inch skillet and heat over medium-high heat.

Season one side of chicken with sea salt and black pepper.

Once pan is hot, sear chicken 3 to 4 minutes or until browned and released easily from pan. Turn chicken and cook an additional 3 minutes. Remove from pan and set aside. 

Reduce heat under skillet to medium-low. Add stock and scrape browned bits from bottom of pan. Stir in lemon, parsley, and garlic and bring to simmer.

Return chicken to skillet, spooning sauce over top. Cover and simmer 4-6 more minutes or until chicken is fully cooked. 

Serve chicken along with pan juices and a lemon wedge over mixed greens.

Boneless Skinless Chicken Breasts, Mesclun Mix Greens, Chopped Parsley, Lemon, Garlic, Butter, Olive Oil, Chicken Stock