Prep time 10 min.

Cook time 15 min.


4 boneless, skinless chicken breasts halves (about 2 lbs.)

Salt and freshly ground black pepper, to taste

1 Tbsp. olive oil

1 packet College Inn® Reduced Sodium Chicken Broth Concentrate

1 cup water

1 Tbsp. cornstarch

2 Tbsp. cold unsalted butter

1/4 cup coarsely chopped fresh parsley


  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook about 4 to 5 minutes per side until no longer pink inside and internal temperature reaches 165°F. Remove chicken and set aside.

  2. Whisk together broth concentrate, water and cornstarch in a small bowl. Add to skillet and bring to a full simmer, whisking occasionally.

  3. Remove from heat and whisk in butter until melted. Stir in parsley. Serve sauce over chicken.

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