Chicken Diane

🥘 Ingredients

• boneless chicken breast halves 4 large
• salt ½ tsp
• black pepper ¼ tsp
• olive or salad oil 2 Tbsp
• butter 2 Tbsp
• chopped chives or green onions 3 Tbsp
• brandy or cognac 2 Tbsp
• chopped parsley 3 Tbsp
• Dijon-style mustard 2 tsp
• chicken broth ¼ c
• lime juice ½ lime
• butter 1 Tbsp
• olive or salad oil 1 Tbsp

1. 1

   boneless chicken breast halves (or 8 small) salt black pepper olive or salad oil butter chopped chives or green onions brandy or cognac chopped parsley Dijon-style mustard chicken broth lime juice
2. 2

   Place chicken breast halves between sheets of waxed paper and pound slightly with mallet. Sprinkle with salt and black pepper. Heat butter and olive or salad oil in large skillet. Cook chicken over high heat for 3 minutes on each side. Do not cook longer or they will be over cooked and dry. Remove chicken from pan. Add chives or green onions, lime juice, brandy, parsley and mustard to pan. Cook 15 second, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.