Chicken Breasts Diane

Photo by Gail B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large boneless chicken breast halves or 8 small

  • 1/2

    tsp salt

  • 1/4

    tsp black pepper

  • 2

    tbsp olive oil or salad oil

  • 2

    tbsp butter

  • 3

    tbsp chopped fresh chives or green onions

  • 1/2

    lime or lemon, juice

  • 2

    tbsp brandy or cognac, optional

  • 3

    tbsp chopped parsley

  • 2

    tsp dijon mustard

  • 1/4

    cup chicken broth

Directions

Place chicken breast halves between sheets of waxes paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tbsp each of oil and butter in 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.

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