Chicken breasts diane

Yield: 4 servings

Measure 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

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

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