"One taste and you'll know why it's called "supreme." And the best part is that it's also "supremely" easy to make!"
boneless skinless chicken breasts
reduced-sodium chicken broth
1 tablespoon olive oil or 1 tablespoon
1/2 tablespoon butter or 1/2 tablespoon
3 tablespoons green onions or 3 tablespoons
fresh chives, chopped
lemon, juice only
fresh parsley, chopped
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.