Chicken Diane
Main CoursesIngredients:
4 large boneless chicken breasts
½ t salt
black pepper
2 T olive oil
2 T butter
3 T chopped fresh chives or green onions
Juice of ½ lime or lemon
2 T brandy of cognac
3 T chopped parsley
2 T Dijon mustard
¼ C chicken broth
Flatten chicken breasts, sprinkle with salt and pepper. Heat 1T each of oil and butter in a large skillet. Cook chicken on high for 4 min. each side – do not overcook. Remove chicken and add chives or green onion, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds while whisking constantly. Whisk in broth, stir sauce until smooth. Whisk in remaining butter and oil. Pour sauce over chicken.
