CHICKEN BREASTS DIANE

By Sube

Ingredients

• 4 large boneless chicken breasts or 8 small
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. olive oil
• 2 tbsp. butter
• 3 tbsp. chopped fresh chives or green onions
• Juice of 1/2 lime or lemon
• 2 tbsp. Brandy or Cognac
• 3 tbsp. chopped parsley
• 2 tsp. Dijon 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 mallet. Sprinkle with salt and pepper.
Heat 1 tbsp. each of oil and butter in large skillet. Cook chicken over high heat for 4 min. on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
Add chives or green onions, 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.