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Ingredients
Chicken
2 boneless, skinless
chicken breasts
1/2 teaspoon salt
1/4 teaspoon black
pepper (preferably coarse)
1 tablespoon olive oil
1 tablespoon butter
Sauce
1 tablespoon butter
3 tablespoons chopped
green onions (both white and green parts)
freshly squeezed juice
of 1/2 lemon
3 tablespoons chopped
fresh flat leaf parsley
2 teaspoons Dijon
mustard
1/4 cup chicken broth
Directions
Chicken
Slice each chicken
breast in half to create 2 chicken breast halves.
Season with salt and pepper. Heat oil and butter in a large skillet. Add
chicken and cook over medium-high heat until cooked
through and lightly browned on both sides (about 5-7
minutes per side). Transfer chicken to a serving
platter and cover with aluminum foil to keep warm.
Leave bits and pieces from cooked chicken in
skillet, as this will become part of the sauce.
Sauce
Add to skillet butter and heat until melted. Add
green onions, parsley, lemon juice and mustard and
cook over medium heat, whisking constantly for 15
seconds. Add broth and continue whisking for about 1
minute or until sauce appears smooth and blended.
Pour sauce over chicken
and serve. |
