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Pan-Fried Chicken Athena

 Pan-Fried Chicken Athena
The flavors of everyday pantry items ring out in perfect harmony in these herbaceous pan-fried chicken breasts. —Bobby Taylor, LaPorte, Indiana
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pan-Fried Chicken Athena (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.