Chicken Diane

Name: Chicken Diane
Ingredients: 4 large boneless chicken breast halves or 8 small; 1/2 tsp. salt; 1/4 to 1/2 tsp. black pepper; 2 Tbsp. olive oil; 2 Tbsp. butter; 3 Tbsp. chopped chives or green onions; juice of 1/2 lime; 2 Tbsp. brandy or cognac (optional); 3 Tbsp. chopped cilantro or parsley; 2 tsp. Dijon style mustard; 1/4 c. chicken broth

11 ingredients

12 steps

Ingredients

4 large boneless chicken breast halves or 8 small
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. chopped chives or green onions
juice of 1/2 lime
2 Tbsp. brandy or cognac (optional)
3 Tbsp. chopped cilantro or parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Directions

1

Pound chicken flat between sheets of plastic wrap or wax paper.
2

Sprinkle with salt and pepper.
3

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

Cook chicken over high heat for 2 minutes on each side.
5

Do not cook longer, or they will be dry and overcooked.
6

Transfer to warm serving platter.
7

Add chives or green onion, lime juice, brandy, cilantro or parsley and mustard to pan.
8

Cook for 15 seconds; whisk constantly.
9

Whisk in broth; stir until sauce is smooth.
10

Whisk in remaining butter and oil. Pour sauce over chicken.
11

Serve immediately.
12

Great served over buttered pasta, broccoli side and fresh salad.