Seared Chicken with Lemon Herb Cream Sauce
Ingredients
- 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
- 2 8-ounce boneless skinless chicken breasts
- ¾ cup nonfat plain yogurt
- 2 tablespoons minced preserved lemon (see Tip) or 2 teaspoons lemon zest
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
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