In a bowl, stir together parsley, oregano, lemon peel and garlic. Set aside.
Season chicken with salt and pepper.
Heat skillet to medium high heat. Cook chicken 3 minutes on each side in butter. Transfer to plate. Remove skillet from heat. Stir in half herb mixture. Return to heat, add broth and bring to a boil. Stir to scrape up bits from the bottom. return chicken to pan, reduce heat and simmer, covered for 8 minutes or until chicken is no longer pink.
Serve with pan sauce. sprinkle with remaining herb mixture.