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Chicken with Herb Sauce

Source of Recipe

slightly adapted from Quick Cooking, July/Aug. '01, pg. 53


Recipe Introduction

I served this with wide egg noodles, sauteed mushrooms, and sourdough french bread. Steamed broccoli would also be good with this.

List of Ingredients

4 boneless -- skinless chicken breast halves
1/2 t. salt
1/4 t. pepper
2 T. butter -- divided
1 T. olive oil
1/2 cup chicken broth
2 T. minced fresh chives
2 T. minced fresh parsley
1 T. minced fresh basil
2 t. fresh lime juice
1 t. Dijon mustard







Recipe

Place the chicken breasts between two sheets of waxed paper or plastic wrap; flatten evenly with a mallet. Sprinkle both sides with salt and pepper.

In a large skillet, heat 1 T. of the butter and the olive oil; brown chicken over mecium-high heat for about 5 to 6 minutes per side or until juices fun clear. Turn the heat down to medium if needed during browning. Remove and keep warm.

Stir broth, chives, parsley, basil, lime juice, mustard and remaining 1 T. butter into drippings; cook and stir until butter is melted. Pour over chicken and serve immediately.

Serving Ideas : Serve with sauteed mushrooms and egg noodles, mashed potatoes, or basmati rice.

NOTES : The original recipe called for only 1 teaspoon basil and also added another Tablespoon of olive oil to the sauce. The sauce doesn't have any super strong flavors, it just tasted good. You could easily play around with it though by adding more chives, parsley, and/or basil, more lime juice, more Dijon mustard, maybe adding garlic. I would recommend using fresh herbs though. You could also double the sauce ingredients, if desired. This goes together fast, so get all your sauce ingredients together while the chicken is browning.

I think I might try chopping up all the herbs for this recipe and placing them in an ice cube tray, covering with broth, and freezing it. Then the next time I want to make this, I will just add my herb cube to the sauce.