Herbed Chicken Breasts

Submitted by Dine Dish

"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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

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.

Reviews

[PaulaG]

I used only 2 chicken breasts but kept the herbs and other ingredients the same. It made a delicious meal served with a quiona pilaf and a side salad.

 

[Bippie]

This was really good. However, next time I will make the sauce in a separate pan. I made it in the same pan that I had cooked the chicken and the sauce came out really dark brown, but still really delicious. Future DH really liked all the herbs fresh from my herb pots. Thanks!

 

[CulinaryQueen]

This was so simple and so flavorful. Really enjoyed it and can't wait to make it again. Thank you!