Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 2 tablespoons butter or margarine, divided

  5. 2 tablespoons olive or vegetable oil, divided

  6. 1/2 cup chicken broth

  7. 2 tablespoons minced chives

  8. 2 tablespoons minced fresh parsley

  9. 2 teaspoons lime juice

  10. 1 teaspoon minced fresh basil

  11. 1 teaspoon Dijon mustard

Instructions Jump to Ingredients ↑

  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. 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. ');


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