Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 4-6 boneless, skinless chicken breasts
• Kosher salt and freshly ground pepper
• 1 (4.4 oz.) package spreadable herb cheese
• 2/3 cup chicken broth
• 1 large clove garlic, minced
• 1 shallot, minced
• ½ lemon, zested and juiced
• 1 tablespoon all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon
• 1 tablespoon parsley, chopped

Directions

1. Brush chicken breasts with 1 tablespoon olive oil and season generously with salt and pepper.
2. Heat a large skillet over medium-high heat with 1 tablespoon oil.  Cook chicken breasts until opaque and no longer pink. Transfer to a plate, cover to keep warm and set aside.
3. To the same skillet, heat remaining olive oil and sauté shallot and garlic, with oregano, basil and tarragon, for 1-2 minutes, or until fragrant.
4. Stir in herb cheese, broth, lemon juice and zest, and whisk together until smooth.  Whisk in flour until incorporated.
5. Cook for 5-10 minutes, or until sauce has thickened.
6. Plate chicken and then spoon sauce over breasts.  Sprinkle with parsley.

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