- 1
Ingredients
- 4 chicken breasts, pounded to
- 1/4-inch or 8 small
- 1/2 teasp salt
- 2 Tbsp. olive or vegetable oil
- 2 Tablsp butter or margarine
- 3 Tlbsp chopped chives, or green onions
- Juice of 1/2 lime / lemon
- 2 Tlbsp brandy or congnac
- 2 teasp Dijon style mustard
- 1/4 c. chicken bouillon
- 1/8 teasp black pepper
Preparation
Step 1
Add a recipe
1. Place chicken between two sheets of waxed paper to pound slightly with mallet. Sprinkle with salt and pepper.
2. In large frypan, heat oil and butter.
3. Cook chicken over high heat for 4 minutes on each side. Donot over cook
4. Over low-medium heat, saute onions, adding squirt of lime / lemon jice and brandy,
if used, add parsley and mustard to pan. Cook 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaing butter and oil.
6. Pour sauce over chicken.
If anyone have this recipe, please please email me at this email address. www.visionsban@aol.com.
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Definitely well worth the effort. The bread was absolutely divine. The Frank's red hot sauce and old sharp cheddar cheese gave the bread some nice and delicious swirls, the bread was so cheesy, slightly hot and packed with flavor. We used 2 3/4 cups white whole wheat flour, 1/4 cup white flour, and the bread turned out beautifully fluffy and puffy. I was trying to roll the bread tightly, but seemed not tight enough, so still could see the gaps between the layers. But the flavor was just spot on. Give it a shot, you will love it.
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