Chicken Breasts With Savory Mustard Herb Sauce Recipe
Ingredients
| 2 tablespoons olive or vegetable oil, divided | ||
| 1 pound boneless skinless chicken breast halves | ||
| Zucchini | 1 Medium, sliced | |
| Sliced mushrooms | 1 1/2 Cup (16 tbs), drained | |
| 1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Golden Onion Soup Mix | ||
| Water | 3/4 Cup (16 tbs) | |
| 2 teaspoons Dijon-style, country Dijon-style or brown prepared mustard | ||
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook chicken 5 minutes or until almost done, turning once; remove and keep warm.
In same skillet, heat remaining 1 tablespoon oil over medium heat and cook zucchini and mushrooms, stirring frequently, 3 minutes.
Return chicken to skillet; stir in savory herb with garlic soup mix blended with water and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 5 minutes or until chicken is done.
In same skillet, heat remaining 1 tablespoon oil over medium heat and cook zucchini and mushrooms, stirring frequently, 3 minutes.
Return chicken to skillet; stir in savory herb with garlic soup mix blended with water and mustard.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 5 minutes or until chicken is done.
Chef
