Linda in MO
07-09-2002, 10:08 AM
I made this last week and thought it was delicious. I served it with egg noodles that I seasoned with more fox point seasoning and stir-fried zucchini and yellow squash (I browned the chunks of squash in a hot skillet with olive oil, garlic, kosher salt, and pepper). Oh and I also served corn on the cob because my dad brought me some corn from the farmer's market that day. You could probably reduce the butter in the chickn, but I didn't because I wanted enough sauce to lightly coat my egg noodles.
* Exported from MasterCook *
Dijon Herb Chicken
Recipe By : I adapted slightly from Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves
Penzey's fox point seasoning or seasoning of choice, optional
2 T. butter -- melted (I used 1 T. butter and 1 T. olive oil)
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 (original recipe called for parsley)
Place chicken between two sheets of plastic wrap and pound thin. Season chicken with fox point seasoning or seasoning of 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.
Note: Serve with egg noodles or basmati rice and a veggie. The original recipe didn't call for seasoning the chicken.
* Exported from MasterCook *
Dijon Herb Chicken
Recipe By : I adapted slightly from Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves
Penzey's fox point seasoning or seasoning of choice, optional
2 T. butter -- melted (I used 1 T. butter and 1 T. olive oil)
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 (original recipe called for parsley)
Place chicken between two sheets of plastic wrap and pound thin. Season chicken with fox point seasoning or seasoning of 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.
Note: Serve with egg noodles or basmati rice and a veggie. The original recipe didn't call for seasoning the chicken.