Chicken with Herb Sauce Recipe

5 14 17
Chicken with Herb Sauce Recipe
Chicken with Herb Sauce Recipe photo by Taste of Home
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Chicken with Herb Sauce Recipe

Read Reviews
5 14 17
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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butteror margarine, divided
  • 2 tablespoons olive or vegetable 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

Directions

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.
Originally published as Chicken with Herb Sauce in Quick Cooking July/August 2001, p52

Nutritional Facts

1 each: 237 calories, 15g fat (5g saturated fat), 78mg cholesterol, 556mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 23g protein.

  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butteror margarine, divided
  • 2 tablespoons olive or vegetable 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
  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

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Reviews forChicken with Herb Sauce

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judontmesswithme User ID: 7075186 277761
Reviewed Nov. 14, 2017

"This was a very good recipe. The family loved it, including my 8 year old son. We will make this again."

MY REVIEW
7833louis User ID: 1040763 247422
Reviewed Apr. 24, 2016

"Yes, double the sauce, half broth and half white wine. Fresh basil a must. I left out salt. It was great!"

MY REVIEW
Carol39110 User ID: 1932804 227369
Reviewed Jun. 3, 2015

"This was good. I butterflied the chicken breast and double the sauce, per reviews. I will cut back on the mustard since I did not get much herb flavor. I served it over couscous."

MY REVIEW
Mooster270 User ID: 4319087 225958
Reviewed May. 6, 2015

"Yummy and easy to make! Served it with noodles."

MY REVIEW
KristieDice User ID: 6966099 216925
Reviewed Jan. 4, 2015

"Delicious! I have picky eaters and they all loved it. Will definitely make it again! Next time I will put over pasta and double the sauce. Also added wine and garlic."

MY REVIEW
heislife7 User ID: 6071874 73206
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
sooperwife User ID: 2578044 122777
Reviewed Apr. 15, 2013

"Excellent and fast. It's a keeper!"

MY REVIEW
LISHAT User ID: 3544031 31213
Reviewed Jan. 6, 2013

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

MY REVIEW
whywhat User ID: 6148151 37088
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
rapyne User ID: 6114585 88592
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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