Chicken Breasts Diane

Name: Chicken Breasts Diane
Ingredients: 8 small boneless chicken breasts; 1/2 tsp. salt; 1/2 tsp. black pepper; 2 Tbsp. olive or salad oil; 2 Tbsp. butter or margarine; 3 Tbsp. chopped fresh chives or green onions; juice or 1/2 lemon or lime; 2 Tbsp. brandy or cognac (optional); 3 Tbsp. chopped parsley; 2 tsp. Dijon mustard; 1/4 c. chicken broth

11 ingredients

11 steps

Ingredients

8 small boneless chicken breasts
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive or salad oil
2 Tbsp. butter or margarine
3 Tbsp. chopped fresh chives or green onions
juice or 1/2 lemon or lime
2 Tbsp. brandy or cognac (optional)
3 Tbsp. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth

Directions

1

Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet.
2

Sprinkle with salt and pepper.
3

Heat 1 tablespoon of oil and butter in large skillet.
4

Cook chicken over high heat for 4 minutes on each side.
5

Transfer to warm serving platter.
6

Add chives, lemon juice and brandy (if used), parsley and mustard to pan.
7

Cook 15 seconds, whisking constantly. Add broth and continue to whisk.
8

Stir until sauce is smooth. Whisk in remaining oil and butter.
9

Pour over chicken; serve immediately.
10

Good served with noodles with tomato sauce.
11

Serves 4 to 8.