Herbed Chicken Breasts

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/2 teaspoon lemon-pepper seasoning
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1/4 cup chicken broth
• 1/2 cup minced fresh parsley
• 3 tablespoons minced chives
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt

1. Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm.
2. Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.

chicken breast halves, lemonpepper seasoning, olive oil, butter, lemon juice, mustard, chicken broth, parsley, chives, thyme, fresh basil, garlic, salt

Taken from www.tasteofhome.com/recipes/herbed-chicken-breasts/ (may not work)