Name: Chicken Breasts Diane
Ingredients: 4 large boneless chicken breast halves or 8 small; 1/2 t salt; 1/4 to 1/2 t black pepper; 2 T olive or salad oil; 2 T butter or margarine; 3 T chopped fresh chives or green onions; juice of 1/2 lime or lemon; 2 T brandy or cognac, optional; 3 T chopped parsley; 2 t Dijon-style mustard; 1/4 c chicken broth

Chicken Breasts Diane

1 Comment

Ingredients

4 large boneless chicken breast halves or 8 small
1/2 t salt
1/4 to 1/2 t black pepper
2 T olive or salad oil
2 T butter or margarine
3 T chopped fresh chives or green onions
juice of 1/2 lime or lemon
2 T brandy or cognac, optional
3 T chopped parsley
2 t Dijon-style mustard
1/4 c chicken broth

Instructions

Yield: 4 servings. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1T each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.

Chicken

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SissieSass

Apr 29, 2017

I like that you only cook the sauce a little after adding the brandy. A lot of people cook the flavor out of the liquor when only a few seconds will burn off the alcohol. It makes a huge difference in the taste of the dish making it richer with more depth.