Apparently, when I made out my menu plan for the first part of January, the Jan/Feb issue of Simple and Delicious magazine was in front of me. I think it actually arrived in the mail the day I was doing my menu plan because over half of the meals for the first half of the month came from that particular issue. I normally have good luck with the recipes from Simple and Delicious, but the Jan/Feb issue has been a gold mine for me. I have discovered several new family friendly recipes that are going to go into my menu rotation. As my husbands rating system goes, "This is a keeper… I would eat this again."
Last nights dinner was no exception. The picture I took does not do this recipe justice at all but hopefully you’ll take my word for it and give it a try. In my typical style, I made a few adjustments to the recipe, which is why this kind of recipe works for me. It is a versatile, no fuss dish that will be gobbled up by everyone who gets the pleasure of eating it. As an added plus, this is a chicken recipe that freezes well. If you do OAMC (Once a Month Cooking), make a few of these chicken breasts up to stock your freezer and pull out to serve on a busy night.
The source is from the Jan/Feb issue of Simple and Delicious magazine.
|Herbed Chicken Breasts|
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 cup chicken broth
1/2 cup minced fresh parsley
3 tablespoons minced chives
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon minced garlic
1/2 teaspoon salt
Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute
chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices
run clear. Remove and keep warm. Add lemon juice and mustard to the skillet; whisk
until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for
1 minute. Spoon over chicken.
Yield: 4 servings.