Thursday, January 10, 2013

Chicken Diane

I LOVE this dish.  It is so simple and delicious and it looks beautiful with fresh herbs from the garden!

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/4 cup reduced-sodium chicken broth
3 tablespoons chopped green onions
Flatten chicken to 1/4-in. thickness;
sprinkle both sides with salt and pepper.
In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a meat thermometer reaches 170°.
In the same skillet, whisk the lemon juice, parsley and mustard until blended.
Whisk in broth and green onions; heat through.
Serve with chicken.

Originally from Taste Of Home

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