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| Chicken Breasts Diane 4 large boneless
chicken breasts halves or 8 small
12 teaspoon of salt
1/4 to 1/2 teaspoon of freshly ground black pepper
2 tablespoons of olive or salad oil
2 tablespoons of butter
3 tablespoons of chopped fresh chives or green onions
Juice of 1/2 lime or lemon
2 tablespoons of
brandy or cognac, if desired
3 tablespoons of chopped parsley
2 teaspoons of Dijon style mustard
1/4 cup of chicken broth |
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Place the chicken breasts halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and freshly ground black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook the chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to a warm serving platter. Add the chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook for 15 seconds, whisking constantly. Whisk in broth. Stir until the sauce is smooth. Whisk in the remaining butter and oil. Pour the sauce over the chicken. Serve immediately. Makes 4 servings.
 
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