- 4 boneless, skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter or margarine, divided
- 2 tablespoons olive or vegetable oil, divided
- 1/2 cup chicken broth
- 2 tablespoons minced chives
- 2 tablespoons minced fresh parsley
- 2 teaspoons lime juice
- 1 teaspoon minced fresh basil
- 1 teaspoon Dijon mustard
- 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.