Prep 10 mins
Cook 20 mins
One taste and you'll know why it's called "supreme." And the best part is that it's also "supremely" easy to make!
- 4 boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄4 cup reduced-sodium chicken broth
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1⁄2 tablespoon butter or 1⁄2 tablespoon margarine
- 3 tablespoons green onions or 3 tablespoons fresh chives, chopped
- 1⁄2 lemon, juice only
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons Dijon mustard
- Wash hands. Flatten chicken breasts to 1/4-inch thickness. Sprinkle with salt and pepper. Wash hands.
- Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook each chicken 4 minutes per side or until done (internal temperature 170° F). Remove chicken to serving platter; keep warm.
- Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds. Add chicken broth and stir until smooth. Remove from heat and stir in remaining butter.
- Serving Suggestion: Pour sauce over chicken. Garnish with lemon wedges and sprigs of fresh parsley. Serve with wild rice or rice pilaf, sauteed yellow squash and steamed green beans. Refrigerate leftovers.