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Chicken Breasts Diane

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
4 large chicken breast halves, boneless, skinless
boneless
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons olive oil
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2 tablespoons butter
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3 tablespoons chives
chopped fresh
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1 x lemon
juice of half
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2 tablespoons brandy
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3 tablespoons parsley leaves
chopped
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2 teaspoons dijon mustard
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¼ cup chicken broth
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Ingredients

Amount Measure Ingredient Features
4 large chicken breast halves, boneless, skinless
boneless
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2.5 ml salt
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1.3 ml black pepper
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3E+1 ml olive oil
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3E+1 ml butter
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45 ml chives
chopped fresh
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1 x lemon
juice of half
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3E+1 ml brandy
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45 ml parsley leaves
chopped
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1E+1 ml dijon mustard
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59 ml chicken broth
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 13981% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 388mg 16%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 9% Vitamin C 7%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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