The Recipes

Chicken with Fresh Herb Sauce

The herbs I brought home today were looking so lovely, I wanted to make them the highlight of the dish instead of a final finishing touch.  I made a quick salad to go alongside.

Chicken with Fresh Herb Sauce


- 1 boneless, skinless chicken breast
- handful of cilantro, finely chopped
- handful of mint, finely chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 lemon, juiced
- olive oil
- salt
- pepper

Preheat the oven to 350 degrees.

Season the chicken breast with the cumin, coriander, salt and pepper.  Heat 1 T. of olive oil in a skillet.  Once almost rippling, lay the chicken breast in the skillet.  Let it cook for 2-3 minutes on the first side to develop a brown crust. Turn over and cook 1-2 minutes longer.

Transfer the skillet to the oven and cook for 10-12 minutes.  When pricked with a fork, the juices of the chicken should run clear.  Let the chicken breast rest for about five minutes.

While the chicken rests, whisk together the lemon juice with 2 T. of olive oil.  Add the herbs and season with salt and pepper.  Taste and check for seasoning.

Slice the chicken breast, plate, and spoon the sauce over the top.