Seared Chicken Breasts with Lemon Herb Pan Sauce

Ingredients:
1/3 cup Fresh Parsley, chopped
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Lemon Peel, sliced into thin strips
2 medium size Garlic Cloves, Pressed {through garlic press} or minced
3-4 tablespoons of Butter
4 Boneless, Skinless Chicken Breast Halves {brought to room temp}
1/4-1/2 cup of good Chicken Stock

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

Season the chicken with kosher salt and black pepper.

In a large 12 inch skillet over medium-high heat cook chicken in butter for about 6 minutes or until browned, turning only once in between. Transfer to plate.

Remove the skillet off of the heat; add in the stock and scraping up the brown bits. Add in 3/4 of the lemon/herb mixture. Return back to the heat and bring to a simmer, stirring. Return the chicken back to the skillet, turn to coat, simmer covered for about 6-8 more minutes or until chicken is no longer pink.

Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.