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Chicken with Herb Sauce

 Chicken with Herb Sauce
"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."
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 237 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 556 mg sodium,

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Chicken with Herb Sauce (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.