Chicken Breasts Diane

By connieo

Steak Diane is an ever popular dish. Try this version with chicken breasts slightly pounded for an interesting variation.

Ingredients

• 4 Large boneless chicken breast halves or 8 small
• 1/2 Tsp. salt
• 1/4 To 1/2 1/2 tsp. 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

Preparation

Step 1

1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt & black pepper.

2. Heat 1 tbsp. each of oil & butter in large skillet.

3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked & dry. Transfer to warm serving platter.

4. Add chives or green onion, lime juice, & brandy (if used,) parsley, & mustard to pan. Cook 15 seconds, whisking constantly.

5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter & oil.

6. Pour sauce over chicken. Serve immediately.