Chicken breasts diane
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Boneless Chicken |
| Breast Halves | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black Pepper |
| 2 | tablespoons | Olive Oil |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Chives, Chopped |
| ½ | Lime, juice only | |
| 2 | tablespoons | Brandy |
| 3 | tablespoons | Parsley, chopped |
| 2 | tablespoons | Dijon mustard |
| ¼ | cup | Chicken broth |
Directions
Place the chicken breast halves between sheets of waxed paper. Pound slightly with a mallet. Sprinkle with salt and pepper. Heat half the butter and half the olive oil in a large skillet. Cook the chicken breasts over high heat for 4 minutes on each side. Transfer to a warm serving platter. Add the chives, lime juice, brandy, parsley and mustard to the pan. Cook, whisking constantly, for 15 seconds. Whisk in the broth. Stir until the sauce is smooth. Whisk in the remaining butter and olive oil. Pour the sauce over the chicken. Serve at once.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-25-95