Saturday, December 31, 2011

Chicken with Mustard Sauce

1 lb boneless, skinless chicken breast halves
salt & pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
6 Tbsp chopped fresh parsley
6 Tbsp chopped scallions (about 5)
3 Tbsp Dijon mustard
3 Tbsp lime juice
1/2 c low sodium chicken broth

1.  Sprinkle chicken with salt & pepper.  Warm 1 Tbsp each butter & olive oil in a large skillet over medium heat.  Saute chicken until cooked through, turning once.  Remove chicken and keep warm.

2.  Reduce heat to medium-low, add remaining olive oil,  parsley, scallions, mustard & lime juice to the skillet and cook, stirring for about 2 minutes until well blended and heated through.  Be sure to scrape up and browned bits from the bottom of the pan.  Increase heat to medium; add broth and remaining butter & cook, whisking until butter has melted and sauce is hot. 

3.  Divide chicken among 4 plates, spoon sauce on top and serve.

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