Recipe by ~Bliss~
It's good with Cognac or Brandy. I prefer Cognac. Simple, quick and delicious.
Top Review by vrvrvr
We fell in love with Chicken Diane! Yummmmmmy. I had to sub fresh rosemary instead of the parsley, and I found it needed a little additional chicken broth. Great advice to have everything ready to go before starting. Wonderful flavors here. It went beautifully with red potato and green bean saute. Thanks Bliss!
- 2 large boneless chicken breast halves
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon black pepper
- 1 tablespoon olive oil or 1 tablespoon salad oil
- 1 tablespoon butter
- 3 tablespoons chopped chives or 3 tablespoons green onions, including some green parts
- 1 -2 garlic clove, crushed
- 1⁄2 lemons, juice of or lime
- 2 tablespoons brandy or 2 tablespoons cognac
- 3 tablespoons fresh parsley, chpd
- 2 teaspoons dijon-style mustard
- 1⁄4 cup chicken broth
Directions See How It's Made
- This goes together quickly, so have all of the ingredients assembled before beginning to cook.
- Place chicken breast halves between sheets of waxed paper.
- Pound slightly with a mallet to thin a little.
- Sprinkle with salt and black pepper.
- Heat the oil and butter together in a skillet.
- Cook chicken over medium high heat for approximately.
- 4 minutes on a side.
- Do not over cook.
- Transfer to a warm serving platter.
- Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
- Cook 15 to 30 seconds, whisking constantly.
- Whisk in chicken broth.
- Stir until sauce is smooth.
- Pour over the warm, plated chicken breasts& serve immediately.