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Chicken Breasts Diane

  • 4 large, boneless chicken breast halves or 8 small
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp black pepper
  • 2 Tbsp olive or salad oil
  • 2 Tbsp butter or margarine
  • 3 Tbsp fresh chives or green onions, chopped
  • Juice of 1/2 lime or lemon
  • 2 Tbsp brandy or cognac (optional)
  • 3 Tbsp parsley, chopped
  • 2 tsp Dijon-style mustard
  • 1/4 cup chicken broth
Place the chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with a mallet. Sprinkle with salt and black pepper.

(You can pound the chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.)

Heat 1 Tbsp each of oil and butter in a large skillet.

Cook the chicken over high heat for 3 minutes on each side. Be careful not to cook longer or they will be overcooked and dry. Transfer to a warm serving platter.

Add the chopped chives or green onions, lime juice and brandy (if used), chopped parsley and mustard to the pan. Cook for 15 seconds, whisking constantly.

Whisk in the broth and stir until the sauce is smooth. Whisk in remaining butter and oil.

Pour the sauce over the chicken. Serve immediately and your guests will love it.

*This is great served with noodles in tomato sauce, steamed broccoli and a fresh salad!

Serves 4 People
Submitted by Tess M Sep 14, 2010 15 min 30 min 45 min
Recipe Rascal