Recipe by WildLightning
This is the combination of two recipes that our family makes frequently. I like to make extra sauce, though there is usually plenty to go around. It is great served with herbed carrots and new potatoes.
- 4 large chicken breast halves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon oil
- 6 medium green onions, thinly sliced
- 3 tablespoons chopped fresh chives
- 1 small garlic clove, minced
- 2 tablespoons brandy (optional) or 2 tablespoons cognac (optional)
- 1⁄2 limes, juice of or lemon
- 3 tablespoons chopped parsley
- 3⁄4 cup chicken broth
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon tarragon
- 3 teaspoons Dijon mustard
Directions See How It's Made
- Place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin). You can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (Note: the thinner the chicken, the faster it will cook. Keep an eye on your chicken to avoid overcooking it.).
- Combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess.
- Heat 1 Tbs butter in a frying pan over a med heat. Saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch), or until the chicken is cooked through. Transfer to platter and keep warm in a 200 degree oven.
- Add oil, chives, green onion and garlic to pan. Saute for 1-2 minutes.
- Add chicken broth, cream, tarragon, lime juice, brandy (if using), and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. Add juices that may have collected around the chicken; stir in the mustard.
- Pour sauce over the chicken and serve.