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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The flavors of everyday pantry items ring out in perfect harmony in these herbaceous pan-fried chicken breasts. âBobby Taylor, LaPorte, Indiana Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
2 tablespoons butter |
4-1/2 teaspoons lemon juice |
4-1/2 teaspoons worcestershire sauce |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1 tablespoon minced chives |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
lemon wedges |
Directions:
1. Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°; remove and keep warm.
2. In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges. Yield: 4 servings.
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