Creamy Herb Chicken

This herbed chicken is SO full of flavor, and you almost want to drink the sauce! Plus, you'd never guess how easy it is to make.
(serves 6)

4-6 boneless, skinless chicken breasts
2/3 cup low sodium* chicken broth
1 (4.4 oz.) package spreadable herb cheese (Boursin)
1 shallot, minced
1 large garlic clove, minced
1/2 lemon, zested and juiced
2 T. EVOO, divided
1 T. all-purpose flour
1 t. dried basil
1 t. dried oregano
1 t. dried tarragon
Kosher salt and freshly ground pepper, to taste
Snipped fresh dill*
Chopped fresh flat-leaf parsley*
Snipped fresh chives*

Brush chicken breast with 1 T. oil and season generously with S&P. Heat a large pan or skillet over med.-high heat and cook breasts until opaque and no longer pink. Transfer to a plate and set aside. To the same skillet, heat remaining oil and sauté shallot and garlic, with dried herbs for 1-2 mins.or until fragrant. Stir in herb cheese, broth, lemon juice, and zest, and whisk until incorporated. Cook for 5-10 mins. or until sauce has thickened. Return chicken to skillet and cook for another 2-3 mins. or until warmed through. Garnish with fresh herbs. I would serve Trader Joe's petite peas in a Kerrygold butter sauce with this*.

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Love,

Machete Milletti