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Ingredients
| chicken breasts: 4 breasts (halved) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp (fresh coarse ground) |
| olive oil: 2 Tbl |
| salted butter: 2 Tbl |
| chives (chopped): 3 Tbl |
| limes: 1/2 (juice of) |
| brandy (Cognac): 2 Tbl |
| parsley (chopped): 3 Tbl (fresh) |
| Dijon mustard: 2 tsp |
| chicken broth: 1/4 cup |
Chicken Breasts Diane
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
9 min -
Servings
4 serving(s)
Tags
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.