It was so simple to throw together and who isn’t about that on a weeknight?
Pan-Fried Chicken Athena
recipe adapted from Taste of Home, Dec./Jan. 2012
4 boneless skinless chicken breasts
2 tablespoons butter
6 teaspoons fresh lemon juice
6 teaspoons worcestershire sauce
1 teaspoon dijon mustard
¼ teaspoon salt
1 teaspoon dried parsley flakes
Flatten the chicken breasts to ½ inch thickness.
Cook the chicken in butter in a large skillet over medium heat for 5-6 minutes on each side or until done. Transfer to a dish and keep warm.
Whisk in the lemon juice, worcestershire, mustard and salt into the pan drippings. Bring to a boil. Remove from the heat; stir in the parsley.
Spoon over the chicken.
It seriously took no time at all and turned out wonderful. I know it's not much to look at but flavor wise it's wonderful. To peak Baby Cakes’ interest I sprinkled red pepper flakes over his before I served it.
1 chicken breast with 1 tablespoon of sauce equals 240 calories, I’m down with that.