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
Ingredients
- 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
Instructions
- 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
- minute. Spoon over chicken.
OMG!! Kristen,that is one good looking dish there!:))
Thanks Asha! It was so tasty and so easy!
This sounds just wonderful. And easy to make you say? What could be better!
Sometimes simple is so nice 😀
Wow. You are so organized! I really like the idea of posting the menu for your family to get them involved.
Kristen, I love chicken recipes and this is one I’d love to try – it seems quick to put together and the smell of the herbs must be divine!
Kristen,
This chicken does look easy enough
(and yummy enough) for a quick weeknight meal. I’m going to keep it in mind.
I’m always on the lookout for quick and delicious chicken recipes specially to use during the work week.I’ll be coming back for this one!
Katie, yes I can see that’s a keeper. It really pays to have these easy really good dishes that can be done almost on the run!
Any time my husband says I’d eat this again I get happy!
Sounds delicious. Can’t wait to make it! Thanks for sharing. Love that Dijon mustard.
Just letting you know I’m featuring this recipe in my South Beach Recipes of the Week, with your photo (and a credit for you, of course) and a link to the recipe. Great recipe! Thanks!