- For the sauce, in a blender combine shallots, red pepper flakes, parsley, cilantro, oregano and several tablespoons of the broth. Pulse to blend. Repeat with remaining broth, several tablespoons at a time; set aside.
- In a large skillet heat oil over medium heat. Season both sides of chicken with salt and pepper to taste. Place chicken in skillet; cook to brown both sides. Add sauce; cover and cook 5 minutes per side or until tender (165°F).
- Transfer chicken to a platter, spoon sauce on top, and serve.
View all nutritional information
Calories 224, Total Fat 10g, Saturated Fat 1g, Cholesterol 73mg, Sodium 165mg, Carbohydrate 2g, Protein 27g
|Total Fat (extra)||16|
|Saturated Fat (extra)||10|
|Vitamin A (extra)||48|
|Vitamin C (extra)||49|