"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Breasts Diane Recipe

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This recipe for Chicken Breasts Diane, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Porterfield
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large boneless chicken breast halves or 8 small
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
2 T. olive or salad oil
2 T. butter or margarine
3 T. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
1 T. chopped parsley
2 tsp. Dijon mustard
1/4 c. chicken broth
Optional: 2 T. brandy or cognac

Directions:
Directions:
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly to flatten. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Cook chicken over high heat for 3 minutes on each side. Do not cook longer or they will be over-cooked and dry. Transfer to warm serving platter.
Add chives, lime juice, parsley, mustard, and brandy (if used) to the skillet. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Good served with noodles and tomato sauce, steamed broccoli, and a fresh salad.

 

 

 

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