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chicken breast halves salt black pepper olive oil butter parsley fresh chives lemon mustard chicken broth
Viewed: 47 - Published at: 9 years agoIngredients
- 4 large boneless chicken breast halves or 8 small
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. butter or margarine
- 3 Tbsp. chopped parsley
- 3 Tbsp. chopped fresh chives or green onions
- juice of 1/2 lemon
- 2 tsp. Dijon-style mustard
- 1/4 c. chicken broth
Method
- Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 3 minutes on each side.
- Do not cook longer.
- Transfer to warm serving platter.
- Add chives or green onions, lemon juice, parsley and mustard to pan.
- Cook 15 seconds, whisking constantly.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken.
- Serve immediately.
