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Chicken with Herb Sauce

SUBMITTED BY: Irene Cooney

"'My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil,' says Irene Cooney of Manheim, Pennsylvania. 'It's simple but very good- our family loves it.'"
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 3.6 star rating.
Read Reviews (4)
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 boneless, skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine, divided
  • 2 tablespoons olive or vegetable oil, divided
  • 1/2 cup chicken broth
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lime juice
  • 1 teaspoon minced fresh basil
  • 1 teaspoon Dijon mustard

DIRECTIONS

  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.
  2. 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2007 by yoliesdad
this chicken was wonderful! i made some changes though,i used lemon juice insted of lime and i... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by kimiko611
This was okay. I added a tablespoon of white wine (made this for 2) and it give it a little... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2008 by ln
Like other reviewers, I added a splash of white wine vinegar and used lemon juice instead of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2007 by Elizabeth
Like this recipe, but it tasted to much like the mustard so my suggestion is to change the... MORE


 
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