Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in a nonstick sprayed skillet over medium-high heat until no longer pink in the center, then remove to a plate and set aside.
Turn heat down to medium then add 1 teaspoon of extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add low-fat herb cheese, chicken broth, and lemon juice. Stir until creamy, then add in fresh herbs. Spoon sauce over cooked chicken and serve.
Dietary Fiber: 0
Net Carbohydrates: 4.5
Total Fat: 7.3
4P, 0.5C, 1 Condinment
Original recipe from IowaGirlEats.com. Healthy adaptation by Greenlite Medicine.
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