 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The source of this recipe is from the Jan/Feb 2007 issue of Simple and Delicious magazine. This is a very versatile, no fuss recipe that the entire family will enjoy! According to the magazine, this is a recipe that also freezes well. Ingredients:
4 (5 ounce) boneless skinless chicken breast halves (5 ounces each) |
1/2 teaspoon lemon-pepper seasoning |
2 tablespoons olive oil, divided |
2 tablespoons butter, divided |
1 tablespoon lemon juice |
2 teaspoons dijon mustard |
1/4 cup chicken broth |
1/2 cup minced fresh parsley |
3 tablespoons minced fresh chives |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon minced garlic |
1/2 teaspoon salt |
Directions:
1. Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper.
2. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear.
3. Remove and keep warm.
4. Add lemon juice and mustard to the skillet; whisk until smooth.
5. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.
|
|