Mixed Herb Chicken on Herbs
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- 2 Tbsps good-quality olive oil (divided)
- 2 Tbsps unsalted butter (divided)
- 1 Tbsp fresh lemon juice
- 1 Dijon mustard
- ¼ cup low-sodium Chicken broth
- ½ cup fresh, minced parsley
- 2 Tbsps fresh, minced Chives
- 1 Tbsp fresh, minced Basil
- 1 clove garlic cloves (peeled and minced)
- salt (to taste)
- For Herb Salad
- 3 cups mixed, seasonal Fresh herbs (such as arugula, watercress, dandelion leaves, beetroot leaves, etc.)
- 1 handful fresh Fresh herbs (chopped; tarragon, chives, dill, sorrel)
- ¼ cup green Olives
Preparation steps
1.
Rinse chicken under cold running water and pat dry with paper towels.
2.
In a large skillet, heat 1 tablespoon of oil and 1 tablespoon butter together. Saute chicken for 6 to 8 minutes on each side, depending on thickness or until the juices run clear. Remove chicken from pan and keep warm.
3.
Add lemon juice and mustard to the skillet; whisk gently until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer gently for 1 minute.
4.
In a large bowl, combine herbs and olives; tossing to mix; arrange on individual serving plates and top with a chicken breast. Spoon warm herb sauce over chicken and salad. Serve.
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