This easy skillet chicken is a nicely seasoned recipe made with a little basil and Dijon mustard. I made this chicken with thin sliced chicken breast halves, so they took very little time to cook. If you use thicker chicken breasts, pound to thin them or allow more simmering time. If you have an instant-read thermometer, cook to 165°.
- 1/3 cup chicken broth
- 2 tablespoons dry white wine
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried tarragon
- dash of pepper
- 4 boneless, skinless chicken breast halves
- nonstick cooking spray, butter, or oil
In a small bowl, combine the chicken broth, wine, Dijon mustard, basil, tarragon, and pepper. Set aside.
Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned.
Remove skillet from the heat; carefully add the seasoned broth and wine mixture. Bring to a boil; reduce heat to low.
Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about 1 minute to reduce to about 1/4 cup. Pour juices over chicken. Serve with rice or potatoes and a green vegetable.