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MAIN DISHES-
POULTRY:
Chicken Breasts Diane
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Chicken
Breasts Diane |
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The ever-popular
dish...
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4
large |
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boneless chicken breast halves |
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½
tsp |
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salt |
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¼
tsp |
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pepper |
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2
Tbs |
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olive oil |
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2
Tbs |
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butter |
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3
Tbs |
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chopped green onions |
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juice of 1 lime |
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2
Tbs |
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brandy (optional) |
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3
Tbs |
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chopped parsley |
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2
tsp |
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dijon mustard |
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¼
cup |
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chicken broth |
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1 |
Place
chicken breast halves between sheets of waxed
paper or plastic wrap. Pound slightly with
mallet. Sprinkle with salt and pepper. |
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2 |
Heat 1 T.
each of oil and butter in large skillet. |
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3 |
Cook chicken
over high heat for 3 minutes on each side. Do
not cook longer or they will be overcooked and
dry. Transfer to warm serving platter. |
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4 |
Add onions,
lime juice and brandy, if used, parsley and
mustard to pan. Cook 15 seconds, whisking
constantly. |
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5 |
Whisk in
broth. Stir until sauce is smooth. Whisk in
remaining butter and oil. |
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6 |
Pour sauce
over chicken. Serve immediately. |
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Servings: 4 |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper- would make it again! "Tasty
sauce. Our whole family liked this one."
-Anaheim, CA
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