Main Dishes, Poultry

Chicken Breasts Diane

  • 8 Chicken breast halves
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 Tbls. Olive oil
  • 2 Tbls. Butter
  • 3 Tbls.,chopped Fresh chives (or green onions) - chopped
  • Lime juice (half a lime)
  • 2 Tbls. Brandy or cognac (optional)
  • 3 Tbls., chopped Parsley
  • 1/4 cup Chicken broth
  • 3 Tbls. Dejon mustard

    • Place chicken breasts halves between sheets of waxed paper or plastic wrap. Pound slightly with a mallet. Sprinkle withsalt and pepper.

    Heat one tbls. each oil and butter in a large heavy skillet.

    Cooki chicken over high heat for 2 minutes on each side. Do not cook longer or they will be over- cooked and dry. Transfer to a warm platter.

    Add chives(green onion), lime juice, brandy, 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 immediatly.

    Goes well with noodles with tomato sauce, steamed broccoli and a fresh salad. *

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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