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