Hmm, not a good picture!!
This had lots of good flavor
1/3 cup chopped Italian (flat-leaf) parsley
1 Tbsp. chopped fresh oregano
1 Tbsp. finely shredded lemon peel
1 Tbsp. finely chopped garlic (3 cloves)
4 skinless, boneless chicken breast halves
1/4 cup chicken broth
1. In small bowl stir together parsley, oregano , lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
2. In 10 inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
3. Serve with pan sauce; sprinkle with remaining herb mixture. Serves 4.