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Low-Fat Zesty Chicken Breasts





2 tsp. lemon zest, grated
1 lb. boneless skinless chicken breast halves
1-1/2 tsp. pepper
2 tsp. butter buds
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. parsley, minced


Rub equal amounts of lemon zest into each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat. Saute chicken 4-5 minutes per side or until golden and chicken is opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. Serve sauce over chicken breasts and sprinkle with parsley.

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