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Chicken Breasts Diane Recipe

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This recipe for Chicken Breasts Diane, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Ross
Added: Thursday, January 17, 2008


4 Lg. Chicken Breasts, boneless
1/2 Tsp. Salt
1/4-1/2 Tsp. Black Pepper
2 Tbsp. Olive or Salad Oil
2 Tbsp. Butter
3 Tbsp. Chives or Green Onions, chopped
Juice of 1/2 Lemon or Lime
2 Tbsp. Brandy or Cognac (optional)
3 Tbsp. Parsely, chopped
2 Tsp. Dijon Style Mustard
1/4 Cup Chicken Broth

Pound chicken between sheets of wax paper, sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken in mixture on high for 3 minutes per side (no longer) set chicken on warm serving platter. Add chives, lemon juice, brandy, parsley and mustard to pan cook 15 seconds whisking constantly. Add broth and remaining oils wisk until smooth. Heat and serve over chicken.




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