Chicken Breasts Diane
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breast halves, boneless, skinless
boneless |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
chives
chopped fresh |
|
| 1 | x |
lemon
juice of half |
*
|
| 2 | tablespoons |
brandy
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 2 | teaspoons |
dijon mustard
|
|
| ¼ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breast halves, boneless, skinless
boneless |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
chives
chopped fresh |
|
| 1 | x |
lemon
juice of half |
*
|
| 3E+1 | ml |
brandy
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
dijon mustard
|
|
| 59 | ml |
chicken broth
|
|
Directions
Place chicken breast halves between sheets of waxed paper or plastic wrap.
Pound slightly with mallet.
Sprinkle with salt and black pepper.
Heat 1 tablespoon each of oil and butter in 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 used, 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.
Serve immediately.
