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

Chicken with Herb Sauce Recipe

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.

Light-Bodied White Wine

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

Reviews for Chicken with Herb Sauce

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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