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Chicken breasts diane

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Ingredients/Components

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

How to make chicken breasts diane:

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not cook longer, or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onions, lime juice, brandy (if used), parsley and mustard to pan. Cook for 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken; serve immediately. Makes 4 servings.

Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.

Good served with noodles with tomato sauce, steamed broccoli and a fresh salad.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

Average rating: 4, total votes: 3

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