Creamy Chicken and Herb Skillet

Ingredients

• Chicken breast

  raw, skinless

  2 breast fillet or 236g

• Olive oil

  ¾ tbsp or 10g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Shallots

  raw

  ½ shallot (medium) or 21g

• Gournay cheese

  herb and garlic

  2 ½ oz or 71g

• Chicken broth

  canned, ready-to-serve

  ¼ cup or 60g

• Lemon juice

  bottled

  ½ tbsp or 8g

• Parsley

  raw

  1 tbsp or 4g

Directions

1. 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.
2. 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.
3. Enjoy!