A quick and easy meal solution for weeknights or whenever you're short on time. Serve over herbed egg noodles with warm sourdough bread.
Share This Product:
2 boneless, skinless chicken breasts, halved, about 4 oz each
1/4 cup butter
1/2 cup Lea & Perrins® The Original Worcestershire Sauce
1/2 cup Sour cream
1/4 cup Dijon mustard
1 Tbsp. chopped chives (optional)
Season chicken lightly with salt and pepper, if desired.
In a large skillet, heat butter over medium heat. Brown chicken for 4 to 5 minutes on each side, pressing flat with spatula. In a small bowl, mix together Worcestershire Sauce, sour cream and mustard. Spoon sauce over chicken and cook additional 2 minutes, or until cooked through. Sprinkle with chives and serve warm.
Be sure to shake well before measuring out the Worcestershire Sauce.