Chicken Breasts Diane Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 Large: Boneless Chicken,
Breast Halves or 8 small,
1/2 tsp: Salt,
1/4 tsp: , (to 1/2 t) black pepper
2 tbsp: Olive or salad oil,
2 tbsp: Butter or margarine,
3 tbsp: Chopped fresh chives or,
Green onions,
Juice of 1/2 lime or lemon,
2 tbsp: Brandy or cognac, optional
3 tbsp: Chopped parsley,
2 tsp: Dijon-style mustard,
1/4 cup: Chicken broth,
Directions:
Place chicken breast halves between sheets of waxed paper or plastic
wrap. Pound slightly with mallet. Sprinkle with salt and black
pepper. Heat 1T each of oil and butter in large skillet. Cook chicken
over high heat for 4 minutes on each side. Do not cook longer or they
will be overcooked and dry. Transfer to warm serving platter. Add
chives or green onion, lime juice and brandy, if used, parsley and
mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth.
Stir until sauce is smooth. Whisk in remaining butter and oil. Pour
sauce over chicken. Serve immediately.
Source from luhu.jp
wrap. Pound slightly with mallet. Sprinkle with salt and black
pepper. Heat 1T each of oil and butter in large skillet. Cook chicken
over high heat for 4 minutes on each side. Do not cook longer or they
will be overcooked and dry. Transfer to warm serving platter. Add
chives or green onion, lime juice and brandy, if used, parsley and
mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth.
Stir until sauce is smooth. Whisk in remaining butter and oil. Pour
sauce over chicken. Serve immediately.
Source from luhu.jp