Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Tyson fresh boneless, skinless chicken breasts | ||
| ½ tsp. salt | ||
| ¼ tsp. pepper | ||
| 1 tbsp. olive oil or 1 tbsp vegetable oil | ||
| 1 ½ tbsp. butter or margarine | ||
| 3 tbsp. chopped green onion or 3 tbsp fresh chives | ||
| juice of 1/2 lemon | ||
| 3 tbsp. chopped fresh parsley | ||
| 2 tsp. Dijon mustard | ||
| ¼ c. reduced-sodium chicken broth |
Directions
- Wash hands. Flatten chicken breasts to 1/4-inch thickness. Sprinkle with salt and pepper. Wash hands.
- Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
- Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds. Add chicken broth and stir until smooth. Remove from heat and stir in remaining butter.
- Serving Suggestion: Pour sauce over chicken. Garnish with lemon wedges and sprigs of fresh parsley. Serve with wild rice or rice pilaf, sautéed yellow squash and steamed green beans. Refrigerate leftovers.
Nutrition facts
Servings
276 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 104mg
- Sodium: 427mg
- Total Carbohydrates: 2g
- Protein: 36g
Recipe Source:
www.tyson.com