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Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
Cal/Serv:
444
Dinner is served.
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Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 1/2 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 sprigs thyme
- 2 Tbsp. butter
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 lemon, sliced into thin rounds
- 1 (4 oz.) wheel of brie, sliced
- Freshly chopped parsley, for serving
Directions
- Step 1In a large skillet over medium-high heat, heat olive oil. Season chicken all over with oregano, salt, and pepper. Add to skillet and cook until seared and golden on both sides, about 6 minutes.
- Step 2Remove chicken from skillet and transfer to a plate. Melt butter in skillet, then add thyme, shallots, and garlic. Cook, stirring often, until shallots begin to soften, about 2 minutes. Add chicken broth and lemon slices and bring mixture to a boil.
- Step 3 Reduce heat to medium, and return chicken to skillet. Top chicken with brie and cover skillet with a lid. Cook until cheese has melted and chicken is completely cooked through, about 2 minutes.
- Step 4Garnish with parsley and serve warm.
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