“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.”
- 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
- 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.
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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