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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI love this recipe because itâs quick and makes a great presentation,â writes Mary Kay Dixson from Catlin, Illinois. âI have a large pot of herbs in my kitchen. A few snips here and there turn an ordinary dish into something extraordinary.â Ingredients:
4 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 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. 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. Remove and keep warm.
2. Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken. Yield: 4 servings.
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