Chicken Breasts Diane

Submitted by TPubmgjbd

"Fairly fast and very easy. You can "gourmetize" this by serving with roasted new potatoes that you cut a strip of the peeling from around the middle and some roasted baby carrots."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 large boneless chicken breast halves or 8 small boneless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons chopped fresh chives or 3 tablespoons green onions (I prefer green onions)
• 1⁄2 limes, juice of or 1/2 lemon, juice of (I prefer lemon)
• 2 tablespoons brandy or 2 tablespoons cognac (the brandy is very good in this dish) (optional)
• 3 tablespoons chopped parsley (I like fresh in this one)
• 2 teaspoons dijon-style mustard
• 1⁄4 cup chicken broth

directions

1. Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
2. Sprinkle with salt and pepper.
3. Heat olive oil and butter in a large skillet.
4. Cook chicken over medium high heat just until done (do not overcook or it will be dry).
5. Transfer chicken to a warm platter.
6. Add remaining ingredients to skilled EXCEPT chicken broth.
7. Cook over medium high heat for about 1/2-minute, whisking.
8. Whisk in chicken broth.
9. Stir until sauce is smooth.
10. Pour sauce over chicken breasts and serve immediately.

Reviews

[kestrel402]

Incredibly easy, quick and elegant looking. Tastes delicious.

 

[JustJanS]

This was a good weeknight dinner, as it was quick and easy, and we had everything on hand to make it. Being the pigs we are, we ate the full sauce recipe on 2 chicken breasts. We used the chives, lemon, brandy and fresh parsley. Thanks for our dinner.