4 Servings 10 min Cook
1 Lb Chicken Breast
1 1/2 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Shallot (medium) Shallots
5 Oz Herb And Garlic Gournay Cheese
1/2 Cup Chicken Broth
1 Tbsp Lemon Juice
2 Tbsp Parsley
Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper.
Cook in an olive oil or non-stick sprayed skillet over medium-high heat until no longer pink in the center, then remove to a plate and set aside.
Turn heat down to medium then add extra virgin olive oil and shallots.
Sauté until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice.
Stir until creamy then add in fresh herbs.
Spoon sauce over cooked chicken then serve
Enjoy!
Recipe inspired by: http://iowagirleats.
com/2013/05/20/creamy-chicken-and-herb-skillet/
