5 boneless chicken thighs (you can use breasts, if you insist, just be careful not to overcook them)
S&P
Oil
Butter
Chives or green onions
Juice of 1/2 lemon or lime, I use lemon
Parsley
2 Tablespoons Dijon mustard - I easily double this amount. We love Dijon.
1/4 cup chicken broth
Hot noodles
Broccoli (the sauce is fantastic over the broccoli as well!)
**************************************
Start your side dishes, this won't take long.
Place chicken pieces between sheets of waxed paper or parchment. Pound them so that they evenly thick. You aren't trying to get them paper thin or anything. You just want them to cook quickly and evenly. Sprinkle with salt and pepper. Personally, I only pepper.
Heat 2 tablespoons oil and 2 tablespoons butter in skillet. Cook chicken over high heat for 3-5 minutes on each side. Don't overcook, especially if you are using breasts. They will dry out. Once they are cooked, remove from pan onto a nice platter and keep them warm.
To the oil/butter in the skillet, add your chives or onions, lemon juice, parsley and mustard. Cook 15 seconds, whisking together.
Whisk in broth until smooth. Whisk in another 2 tablespoons of butter and immediately pour over chicken.
S&P
Oil
Butter
Chives or green onions
Juice of 1/2 lemon or lime, I use lemon
Parsley
2 Tablespoons Dijon mustard - I easily double this amount. We love Dijon.
1/4 cup chicken broth
Hot noodles
Broccoli (the sauce is fantastic over the broccoli as well!)
**************************************
Start your side dishes, this won't take long.
Place chicken pieces between sheets of waxed paper or parchment. Pound them so that they evenly thick. You aren't trying to get them paper thin or anything. You just want them to cook quickly and evenly. Sprinkle with salt and pepper. Personally, I only pepper.
Heat 2 tablespoons oil and 2 tablespoons butter in skillet. Cook chicken over high heat for 3-5 minutes on each side. Don't overcook, especially if you are using breasts. They will dry out. Once they are cooked, remove from pan onto a nice platter and keep them warm.
To the oil/butter in the skillet, add your chives or onions, lemon juice, parsley and mustard. Cook 15 seconds, whisking together.
Whisk in broth until smooth. Whisk in another 2 tablespoons of butter and immediately pour over chicken.
Chicken laid out on a flexible cutting board (WalMart), to be pounded.
Cover with another flex cutting board, pound till evenly thick, not paper thin.
Butter and oil in pan.
Chicken pounded thinner.
All ready to go. Get the side dishes cooking.
The chicken won't take but 12 minutes from here.
Chicken in the hot pan, peppered.
Both sides quickly browned. Removed to holding dish to keep warm.
Snip fresh chives into pan, or add a handful of your green onions.
Add lemon juice,
Mustard,
And Parsley. It's pretty, but also healthful! It is hard to believe that a tiny green herb such as parsley is rich in so many vitamins and minerals, but it is true. Parsley is an excellent source of Vitamin A, several B Vitamins and Vitamin K and it also contains more Vitamin C that most citrus fruits.
Whisk together, add broth, whisk till smooth.
Whisk in the last pat of butter.
Pour over chicken and serve.
Delicious! And quick! 45 minutes start to finish.
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