Ingredients
4 boneless skinless chicken breast halves1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons butter, divided2 tablespoons olive oil, divided1/2 cup chicken broth2 tablespoons minced chives2 tablespoons minced fresh parsley2 teaspoons lime juice1 teaspoon minced fresh basil1 teaspoon Dijon mustard
Preparation
Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm.
Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.
