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Chicken with Herb Sauce Recipe
Chicken with Herb Sauce Recipe photo by Taste of Home

Chicken with Herb Sauce Recipe

Read Reviews (9)
4.92 9
Publisher Photo
"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup chicken broth
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lime juice
  • 1 teaspoon minced fresh basil
  • 1 teaspoon Dijon mustard

Nutritional Facts

1 serving (1 each) equals 237 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 556 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm.
  2. Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken. Yield: 4 servings.
Originally published as Chicken with Herb Sauce in Quick Cooking July/August 2001, p52

Nutritional Facts

1 serving (1 each) equals 237 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 556 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken with Herb Sauce(9)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 23, 2013

Was delicious! My whole family enjoyed it and have asked for it again. I did make one change to the recipe by submitting spicy brown mustard for the Dijon. It was delicious.

MY REVIEW
Reviewed Apr. 15, 2013

Excellent and fast. It's a keeper!

MY REVIEW
Reviewed Jan. 6, 2013

I added a tbsp of wine to the sauce... it was delicious.

MY REVIEW
Reviewed Oct. 15, 2011

Fast easy and a nice change, I made myself a note to be light on the salt because of the broth. Next time I will try white wine in place of broth. Great recipe

MY REVIEW
Reviewed Jul. 26, 2011

I followed the recipe as written but made it for two and kept the sauce for four. I made a bed of fettuccine and placed the chicken on top pouring the reduced sauce over both. This is a keeper.

The recipe is great as is but next time I will add a clove of garlic (chopped) to the pan after browning the chicken. Maybe deglaze the pan with a dry white wine and reduce until almost evaporated. Then continue with the herbs and liquid as written.

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