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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil, says Irene Cooney of Manheim, Pennsylvania. It's simple but very good- our family loves it. Ingredients:
4 boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter, divided |
2 tablespoons olive oil, divided |
1/2 cup chicken broth |
2 tablespoons minced chives |
2 tablespoons minced fresh parsley |
2 teaspoons lime juice |
1 teaspoon minced fresh basil |
1 teaspoon dijon mustard |
Directions:
1. Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm.
2. Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken. Yield: 4 servings.
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