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Chicken Breasts Diane Recipe

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This recipe for Chicken Breasts Diane, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Sunday, November 27, 2005

Category:
Category:

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

Directions:
Directions:
Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 Tbsp. of each oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onions, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Good served with noodles with tomato sauce and steamed broccoli.

 

 

 

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