Prep 10 mins
Cook 20 mins
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.
- 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
- Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
- Sprinkle with salt and pepper.
- Heat olive oil and butter in a large skillet.
- Cook chicken over medium high heat just until done (do not overcook or it will be dry).
- Transfer chicken to a warm platter.
- Add remaining ingredients to skilled EXCEPT chicken broth.
- Cook over medium high heat for about 1/2-minute, whisking.
- Whisk in chicken broth.
- Stir until sauce is smooth.
- Pour sauce over chicken breasts and serve immediately.
Incredibly easy, quick and elegant looking. Tastes delicious.
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.