Ingredients
4 boneless skinless chicken breast halves (5 ounces each)1/2 teaspoon lemon-pepper seasoning2 tablespoons olive oil, divided2 tablespoons butter, divided1 tablespoon lemon juice2 teaspoons Dijon mustard1/4 cup chicken broth1/2 cup minced fresh parsley3 tablespoons minced chives1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon minced garlic1/2 teaspoon salt
Preparation
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.
