Chicken Breasts Diane
Serving Size: 4
Ingredients
- 4 large boneless chicken breasts
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 3 tablespoons chopped fresh chives
- or 3 tablespoons chopped green onions
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons brandy or cognac -- optional
- 3 tablespoons chopped parsley
- 2 teaspoons Dijon mustard
- 1/4 cup chicken stock
Pound the chicken breasts gently with a mallet between wax
paper sheets. Sprinkle with salt and pepper. Heat half of
the measure of butter and half the measure of oil in a large
skillet. Cook chicken 4 minutes, turning once, over high heat.
Do not cook longer because they'll get over-cooked and dry.
Transfer to a warm serving platter. Add everything except the
broth and remaining butter and oil. Cook 15 seconds stirring
constantly. Stir in the broth, and continue stirring until it
is smooth. Now stir in the remaining butter and oil. Pour all
of this over the chicken and serve immediately.
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