CHICKEN BREASTS DIANE

By curly

Ingredients

• 4 large boneless chicken breast halves or 8 small
• 1/2 tsp salt
• 1/4 to 1/2 tsp black pepper
• 2 Tbsps olive or salad oil
• 2 Tbsps butter
• 3 Tbsps chopped fresh chives or green onions
• Juice of 1/2 lime or lemon
• 2 Tbsps brandy or cognac
• 3 Tbsps chopped parsley
• 2 tsps Dijon-style mustard
• 1/4 cup chicken broth

Details

Servings 4

Preparation

Step 1

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

Heat 1 tablespoon each of oil and butter in a large skillet.

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over-cooked 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.