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I was in a Simple and Delicious Mood

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. herbedchicken.jpg

Herbed Chicken Breasts


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

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
1 minute. Spoon over chicken.

Yield: 4 servings.
Posted on Wednesday, January 17, 2007 at 03:10PM by Registered CommenterKristen | Comments11 Comments

Reader Comments (11)

OMG!! Kristen,that is one good looking dish there!:))
January 17, 2007 | Unregistered Commenterasha
Thanks Asha! It was so tasty and so easy!
January 17, 2007 | Registered CommenterKristen
This sounds just wonderful. And easy to make you say? What could be better!
January 17, 2007 | Unregistered CommenterKalyn
Sometimes simple is so nice :D
January 17, 2007 | Unregistered CommenterJeff
Wow. You are so organized! I really like the idea of posting the menu for your family to get them involved.
January 17, 2007 | Unregistered CommenterSusan
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!
January 18, 2007 | Unregistered CommenterPatricia Scarpin
Kristen,
This chicken does look easy enough
(and yummy enough) for a quick weeknight meal. I'm going to keep it in mind.
January 18, 2007 | Unregistered CommenterKatie
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!
January 18, 2007 | Unregistered Commenterveron
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!
January 18, 2007 | Unregistered CommenterMy Kitchen in Half Cups
Sounds delicious. Can't wait to make it! Thanks for sharing. Love that Dijon mustard.
January 19, 2007 | Unregistered CommenterErika Taylor
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!
February 2, 2007 | Unregistered CommenterKalyn

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