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Ingredients
| chicken breasts: 2 breasts |
| vegetable oil: 1 Tbl |
| salted butter: 1 Tbl |
| parsley: 2 Tbl (minced) |
| onions (chopped): 2 Tbl (minced) |
| Dijon mustard: 2 tsp |
| lemon juice: 2 tsp |
| chicken bouillon: 1 cube |
| water: 1/2 cup (boiling) |
Chicken Diane
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- 1. Pound chicken breasts with a mallet with 2 sheets of plastic wrap to 1/4 - 1/2 inch thickness.
- 2. Add butter and oil into a frying pan. Cook on medium low heat until sizzling but not browned. Meanwhile dissolve the chicken bouillon cube in the 1/2 cup boiling water.
- 3. Add chicken breasts and cook until browned on each side and cooked through. This will should take at least 4 minutes per side.
- 4. Once chicken is done cooking remove to a plate and set aside. Do not drain the oil and butter from the pan. Reduce heat to low.
- 5. Add parsley, onion, mustard and lemon juice to the same pan the chicken was cooked inches Cook for a minute or two stirring occasionally to prevent burning.
- 6. Return chicken to the pan and add the bouillon cube that was dissolved in water to the pan and increase heat to medium and cook uncovered for 3 minutes. Turn chicken. Add water if the pan begins to dry out.
- 7. Cover and continue to cook until the liquid is almost evaporated.