Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
- 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.
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.
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!
This was so simple and so flavorful. Really enjoyed it and can't wait to make it again. Thank you!