Chicken Diane
This is from my sister Sherri.
Ingredients
4 large boneless chicken breast halves
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons oil
2 tablespoons butter or margarine
3 tablespoons chopped chives or green onions
Juice of 1/2 lime or lemon
2 tablespoons brandy or cognac, optional
2 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons oil
2 tablespoons butter or margarine
3 tablespoons chopped chives or green onions
Juice of 1/2 lime or lemon
2 tablespoons brandy or cognac, optional
2 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth
Place chicken breast halves between sheets of waxed paper or plastic wrap and pound slightly with mallet or husband’s head. Sprinkle chicken with salt and pepper. Heat 1 tablespoon EACH of oil and butter in a large skillet.
Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
Add chives or green onion, lime juice and brandy (if desired), parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.