Step 1

In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.

Step 2

Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.

Step 3

Season one side of the chicken with kosher salt and black pepper.

Step 4

Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.

Step 5

Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer.

Step 6

Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.

Step 7

Serve with the lemon and herb pan sauce over top.