Chicken diane

Chicken diane

Chicken diane

Chicken diane photo 1
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  • chopped fresh parsley - 1/4 c
  • minced onion - 1/2 c
  • plus 2 tsp - 2 Tbsp
  • skinned and boned chicken breasts
  • each: Worcestershire sauce and Dijon-style mustard - 2 tsp

How to make chicken diane:

In 12-inch nonstick skillet, heat half of the margarine over medium heat until bubbly and hot. Add chicken and cook, turning frequently, until lightly browned on all sides and, when pierced with a fork, juices run clear. Remove chicken to a plate and keep warm. In same skillet, heat remaining margarine until bubbly and hot; add onion and saut? until translucent, 1 to 1 1/2 minutes. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce. Makes 4 servings. Serve with hot rice and green salad.

Recipe categories: Very low carbs, Poultry, Meat.

Chicken diane
Average rating: 3 of 5, total votes: 5
Cook. Time: PT5M
Total Time: PT5M

Cause of complaint:

Related ingredients:
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