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This recipe for BUTTERY CHICKEN DIANE, by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dale Hooper
Added: Friday, September 21, 2007


Makes 2 Servings

5 oz. chicken cutlets
1 tablespoon flour
1 teaspoon margarine
1 teaspoon olive oil
1/2 cup sliced mushrooms
2 tablespoons chopped onion
1 clove garlic, minced
1 tablespoon chopped chives
1 tablespoon parsley
1 tablespoon brandy
1 tablespoon butter
Dash white pepper

1. In plastic bag place chicken and flour; shake to coat chicken lightly with flour.

2. In 10-inch nonstick skillet heat margarine and oil until margarine is melted. Add chicken and cook over medium-high heat until lightly browned, about 2 minutes on each side. Transfer chicken to plate and set aside.

3. In same skillet combine mushrooms, onions, and garlic and sauté until mushrooms are lightly browned, about 1 minute. Add 1/4 cup water, the chives, parsley, brandy, butter, and pepper and cook, stirring frequently, until liquid is slightly reduced, about 1 minute.

4. Return chicken to skillet, cover, and cook on low heat until thoroughly heated, about 5 minutes.

Note: If you use chicken breasts rather than cutlets, you will need to increase the cooking time since the breasts are thicker.




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