Chicken Breast with Fresh Herbs

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Limes

  Raw

  ½ fruit or 34g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 tbsp or 45g

• Ginger

  Spices, ground

  2 tsp or 4g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Spearmint

  Fresh

  2 tbsp or 11g

Directions

1. Heat the oil in a medium skillet over medium-high heat until simmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5-7 minutes per side. Transfer the chicken breasts to a plate.
2. Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
3. Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
4. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sauteed-chicken-breasts-with-fresh-herbs-and-ginger-low-carb-recipe.html?oc=linkback

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