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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pan-Fried Chicken Athena Recipe Recipe

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This recipe for Pan-Fried Chicken Athena Recipe is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•4 boneless skinless chicken breast halves (6 ounces each)
•2 tablespoons butter
•4-1/2 teaspoons lemon juice
•4-1/2 teaspoons Worcestershire sauce
•1/2 teaspoon Dijon mustard
•1/4 teaspoon salt
•1 tablespoon minced chives
•1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
•Lemon wedges
Directions:
Directions:
•Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°; remove and keep warm.
• In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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