chicken breasts diane

Name: Chicken Breasts Diane
Cuisine: French
Ingredients: 4 large chicken breasts, boneless and skinless; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 tablespoon(s) olive oil; 2 tablespoon(s) butter; 3 tablespoon(s) chive snips; 1/2 - lime or lemon juice; 2 tablespoon(s) brandy; 3 tablespoon(s) chopped parsley; 2 teaspoon(s) dijon mustard; 1/4 cup(s) chicken broth

(1 RATING)

34 Pinches

Ginger O’Malley

chino, CA

Updated on Aug 18, 2010

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Ingredients

4 large chicken breasts, boneless and skinless
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chive snips
1/2 - lime or lemon juice
2 tablespoons brandy
3 tablespoons chopped parsley
2 teaspoons dijon mustard
1/4 cup chicken broth

How To Make chicken breasts diane

Step 1

Place chicken breast halves between sheets of waxed paper or plastic wrap.

Step 2

Pound slightly with mallet.
Step 3

Sprinkle with salt and black pepper.
Step 4

Heat 1 tablespoon each of oil and butter in large skillet.
Step 5

Cook chicken over high heat for 4 minutes on each side (or until chicken is cooked through).
Step 6

Do not cook longer or they will be overcooked and dry.
Step 7

Transfer to warm serving platter.
Step 8

Add chives, lime juice and brandy, if used, parsley and mustard to pan.
Step 9

Cook 15 seconds, whisking constantly.
Step 10

Whisk in broth.
Step 11

Stir until sauce is smooth.
Step 12

Whisk in remaining butter and oil.
Step 13

Pour sauce over chicken.
Step 14

Serve immediately.
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