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Herbed Chicken Breasts

“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.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 each: 158 calories, 14g fat (5g saturated fat), 35mg cholesterol, 553mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 8g protein.

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