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Chicken Diana Recipe

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This recipe for Chicken Diana, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Wolverton-Knudsen
Added: Thursday, June 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves
2 tablespoons butter
2 shallots finely chopped
2 tablespoons brandy
1/2 cup chicken stock
2 tablespoons chicken white worcestershire sauce
1 teaspoon dijon style mustard
2 tablespoons fresh snipped parsley

Directions:
Directions:
Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Working from center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4" thickness. Remove plastic wrap.
Ina 12" skillet, melt butter. Add shallotsand cook over medium heat until tender. Increase heat to medium high. Add chicken and cook for 4-6 minutes or until chicken is tender and no pink remains, turning once. Remove from heat. Sprinkle chicken with brandy. Ignite the brandy using a very long match while keeping your hand to the side of the pan. When flame is gone, transfer chicken to a serving platter and keep warm.
In a small mixing bowl stir together chicken stock, chicken worcestershire sauce and mustard. Add to frying pan. Bring to boiling and boil gently for 5 minutes, reducing by about 1/2. Pour sauce over chicken breasts and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one of my favorite recipes. Delicious!!!

 

 

 

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