Chicken Diane

Name: Chicken Diane
Ingredients: 2 Tbsp. plus 2 tsp. margarine, divided; 1 1/4 lb. skinned and boned chicken breast; 1/2 c. minced onions; 1/4 c. chopped fresh parsley; 2 Tbsp. plus 2 tsp. each steak sauce and dry sherry; 2 tsp. Worcestershire sauce; 2 tsp. Dijon-style mustard

7 ingredients

3 steps

Ingredients

2 Tbsp. plus 2 tsp. margarine, divided
1 1/4 lb. skinned and boned chicken breast
1/2 c. minced onions
1/4 c. chopped fresh parsley
2 Tbsp. plus 2 tsp. each steak sauce and dry sherry
2 tsp. Worcestershire sauce
2 tsp. Dijon-style mustard

Directions

1

In 12-inch nonstick skillet heat half of the margarine over medium heat until bubbly and hot.
2

Add chicken and cook, turning frequently, until lightly browned on all sides and when pierced with a fork, juices run clear.
3

Remove chicken to a plate and keep warm.