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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