I got a meat mallet for Christmas. We may have to christen it with this dish. I could see frying some small Yukon gold potatoes with this.
4 boneless skinless chicken breast halves (6oz. each)
2 tbsp. butter
4 1/2 tsp. lemon juice
4 1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/4 tsp. salt
1 tbsp. minced chives
1 tbsp. minced fresh parsley or dried parsley flakes
Lemon wedges
Flatten chicken breasts to 1/2 inch thickness. Cook chicken in butter in a large skillet over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees; remove and keep warm.
Add lemon juice, Worcestershire sauce, mustard and salt to the skillet. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.
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