Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
Dijon Herb Chicken
Ingredients:
4 boneless, skinless chicken breast halves
Seasoning of your
choice, optional
2 T. butter - melted
2 T. fresh lemon juice
1 T. Worcestershire sauce
1/2 T. Dijon mustard
1/4 t. kosher
salt
fresh black pepper, optional
1 to 2 T. fresh chives
1
T. fresh basil
Directions:
Place chicken between two sheets of plastic wrap and pound thin.
Season chicken with seasoning of your choice.
Cook chicken
in hot butter in a skillet over med. or med/high heat for 5 to 6 min. on
each side until done.
Remove chicken to serving platter,
reserving pan drippings in skillet; keep chicken warm.
Add lemon
juice and next 4 ingredients to pan drippings. Bring to a boil, stirring
occasionally.
Stir in chives and basil. Add chicken back to pan
and serve immediately.