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Pan-Fried Chicken Athena Recipe

The flavors of everyday pantry items ring out in perfect harmony in these herbaceous pan-fried chicken breasts. —Bobby Taylor, LaPorte, Indiana

This recipe is:

Quick

Diabetic Friendly

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Pan-Fried Chicken Athena Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter
4-1/2 teaspoons lemon juice
4-1/2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
Lemon wedges

Directions

Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°; remove and keep warm.
In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges. Yield: 4 servings.

Nutritional Facts 1 chicken breast with 1 tablespoon sauce equals 240 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 348 mg sodium, 2 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Originally published as Pan-Fried Chicken Athena in Simple & Delicious December/January 2012, p30