| Chicken breast Diane | | Print | |
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This Chicken breast Diane recipe is an interesting and delicious variation on the wellknown and popular Steak Diane. 4 lg. boneless chicken breast halves or 8 sm. 1/2 tsp. salt 1/4 - 1/2 tsp. black pepper 2 tbsp. olive or salad oil 2 tbsp. butter 3 tbsp. chopped fresh chives or green onions Juice of 1/2 lime or lemon 2 tbsp. brandy or cognac (opt.) 3 tbsp. chopped parsley 2 tsp. Dijon style mustard 1/4 c. chicken broth 1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. 2. Heat 1 tablespoon each of oil and butter in skillet. 3. Cook chicken over high heat, transfer to warm serving platter. 4. Add chives or green onions, lime juice and brandy (if used) parsley and mustard to pan. Cook 15 seconds, whisking constantly. 5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. 6. Pour sauce over chicken. Serve immediately. 4 servings. Serve with Noodles with fresh tomato sauce and vegetables of your choice. Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them air-tight in one package and freeze. Cook as desired from frozen state. (Stacked breasts separate easily if frozen flat.) |
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