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Herbed Chicken Breasts Recipe

“I love this recipe because it’s quick and makes a great presentation,” writes Mary Kay Dixson from Catlin, Illinois. ”I have a large pot of herbs in my kitchen. A few snips here and there turn an ordinary dish into something extraordinary.”

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Herbed Chicken Breasts Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 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 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

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. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 158 calories, 14 g fat (5 g saturated fat), 35 mg cholesterol, 553 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Originally published as Herbed Chicken Breasts in Simple & Delicious January/February 2007, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Herbed Chicken Breasts

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Reviewed on Aug. 17, 2009 by NinaH

I served this for 65 teenage boys and their leaders, I browned the chicken first and then put it into pans to bake for the final time. It was a huge hit, there was absolutely no leftovers. I used fresh herbs from my garden and the taste was unbeatable, thanks for the great recipe!

Reviewed on May. 18, 2009 by cookjan

Excellent recipe. Make enough for leftovers and try the leftovers in the "Chicke Noodle Casserole" from Quick Cooking submitted by Kay Pederson of Yellville, Arkansas. The flavor of the chicken really adds to the recipe. I will make this again!

Reviewed on Oct. 18, 2008 by Chris Recipes

This recipe is fantastic! I would double the sauce and include a little of the sauce over pasta (we had butternut squash stuffed ravioli with it) I cut the mustard down almost in half