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  Recipe Home » Poultry » Chicken Breasts Diane
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  Chicken Breasts Diane
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 229
Ingredients:
4 Large Boneless Chicken
Breast Halves or 8 small
1/2 tsp Salt
1/4 tsp (to 1/2 t) black pepper
2 tbsp Olive or salad oil
2 tbsp Butter or margarine
3 tbsp Chopped fresh chives or
Green onions
Juice of 1/2 lime or lemon
2 tbsp Brandy or cognac, optional
3 tbsp Chopped parsley
2 tsp Dijon-style mustard
1/4 cup Chicken broth
Instructions:
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.
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