Recipe Talk

Great American Recipe Card
CHICKEN BREASTS DIANE

GARC
Poultry at it's Best Card # 47 Gr 5

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4 chicken breasts, pounded to
1/4-inch or 8 small

1/2 teasp salt

2 Tbsp. olive or vegetable oil

2 Tablsp butter or margarine

3 Tlbsp chopped chives, or green onions

Juice of 1/2 lime / lemon

2 Tlbsp brandy or congnac

2 teasp Dijon style mustard

1/4 c. chicken bouillon

1/8 teasp black pepper

****Pound chicken breasts down to 1/4-inch thick.

1. Place chicken between two sheets of waxed paper to pound slightly with mallet. Sprinkle with salt and pepper.

2. In large frypan, heat oil and butter.

3. Cook chicken over high heat for 4 minutes on each side. Donot over cook
longer or they will be overcooked and dry out. Transfer to warm platter.

4. Over low-medium heat, saute onions, adding squirt of lime / lemon jice and brandy,
if used, add parsley and mustard to pan. Cook 15 seconds, whisking constantly.

5. Whisk in broth. Stir until sauce is smooth. Whisk in remaing butter and oil.

6. Pour sauce over chicken.
Serve immediately.

**Good served with :
Noodles with tomatoe sauce, steamed broccoli and a fresh salad..

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