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Chicken Breasts Diane


*poultry main dish

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Rate this recipe 4.5/5 (22 Votes)


  • 4 boneless skinless chicken breasts
  • 1/2 t salt
  • 1/2 t black pepper
  • 2 T butter or margarine
  • 2 T olive oil
  • 3 T chives or green onions finely chopped
  • juice of 1/2 lemon
  • 2 T brandy, cognac, sherry, or wine
  • 3 T chopped parsley
  • 2-3 t Dijon mustard
  • 1/4 C chicken broth
  • 1 T cornstarch


Adapted from


Step 1

Between two sheets of waxed paper using a meat mallet flatten breasts as much as possible. Heat 1 T of the butter and of the oil in a skillet. Over high heat cook the chicken for 4 minutes until just no longer pink. (over cooking dries the chicken out) Remove the chicken from the skillet and add the chives, lemon juice, liquor, parsley, and mustard to skillet. Whisk constantly for about 30 seconds blending well. Add the broth, remaining butter and oil to the skillet Continue to whisk adding cornstarch until smooth and beginning to thicken. Return chicken to skillet and serve when heated thoroughly.

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