I’m not quite sure how I found this recipe on the Taste of Home website but am I ever glad I did! It just so happened that I actually had everything I needed to make this tonight. Plus I needed to use up some green onions. So glad I didn’t need to go to the store. The original recipe was for four servings but I scaled it back to two for us this evening. It would make a nice intimate dinner, maybe for an anniversary or Valentine’s Day but would also be perfect for company. This really cooks up fast, especially since you flatten the chicken. Make sure your oil and butter are hot before you put in your chicken. It will be less likely to stick and be sure to use a non-stick pan. You do want some yummy brown bits to stick to the bottom so it will flavor your sauce. I added an extra pat of butter to the sauce for richness. So, without further delay…
- 4 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons olive oil
- 3 teaspoons butter, divided
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 2 teaspoons Dijon mustard
- 1/4 cup chicken broth
- 3 tablespoons chopped green onions
- Flatten chicken to 1/4 inch thickness; sprinkle both sides with salt and pepper. In a large non-stick skillet, brown chicken in olive oil and 2 teaspoons butter over medium heat for up to 10 minutes on each side or it is no longer pink inside.
- Remove chicken to a plate and cover with aluminum foil to keep warm. In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth; heat through. Place each chicken breast on a plate, spoon sauce over chicken and sprinkle some chopped green onions on top.
This would be delicious served with steamed green beans and roasted potatoes. If you have any leftover pan sauce serve rice and use the sauce to moisten the rice.