Chicken With A Lemon Herb Sauce - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
4 boneless skinless chicken breast halves
kosher salt & freshly ground black pepper
1 garlic clove, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped of fresh mint
1 1/2 teaspoons fresh ground black pepper
1 lemon, juice and zest of
1/3 cup extra virgin olive oil

Preparation

Preheat an oven to 450 degrees F.
Heat a large ovenproof skillet over medium-high heat.
Add the olive oil and swirl to coat the skillet.
Season the chicken breast with salt and pepper on the smooth side of each breast.
Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
Season the top side of the chicken and flip.
Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
Place on a cutting board and let rest.
For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
Pulse until coarsely chopped and then slowly drizzle in the olive oil.
Pour into the skillet and deglaze the pan with the sauce.
Slice the chicken into small strips or shred and place back in the skillet.
Heat over medium until heated through.