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Pan-Fried Chicken Athena

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Bobby Taylor, LaPorte, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 30, 2022

The flavors of everyday pantry items ring out in perfect harmony in these herbaceous pan-fried chicken breasts. —Bobby Taylor, LaPorte, Indiana

Test Kitchen Approved

Pan-Fried Chicken Athena

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Yield: 4 servings
Prep: 15 min
Cook: 15 min
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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
Text Ingredients

Directions

  1. 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 thermometer reads 170°; remove and keep warm.
  2. 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.

Nutrition Facts

1 chicken breast with 1 tablespoon sauce: 240 calories, 10g fat (5g saturated fat), 109mg cholesterol, 348mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
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