Chicken Breasts Diane
Carole Haas
Great American Recipe Card Collection copyright 1989
ingredients
- 4 boneless Chicken Breast halves or 8 small
- 1/2 tsp. Salt
- 1/4 to 1/2 tsp. Black Pepper
- 2 Tbls. Oil
- 2 Tbls. Butter
- 3 Tbls. chopped Fresh Chives or Green Onions
- Juice of 1/2 Lime or Lemon
- 2 Tbls. Brandy or Cognac (optional)
- 3 Tbls. chopped parsley
- 2 tsp. Dijon Mustard
- 1/4 cup Chicken Broth
directions
- 1
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
- 2
Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
- 3
Add chives or green onion, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
- 4
Whish in broth. Stir until sauce is smooth. Wisk in remaining butter and oil.
- 5
Pour sauce over chicken. Serve immediately.
notes
Good served with: Noodles with tomato sauce, steamed broccoli and a fresh salad.
Source: Carole Haas
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