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Chicken Breasts Diane Recipe

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

Linda Nabors
Added: Wednesday, June 10, 2009


4 large boneless chicken breast halves or 8 small
tsp. salt
to tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. margarine
3 tbsp. chopped fresh chives or green onions
Juice of lime or lemon
2 tbsp. brandy or cognac (optional)
3 tbsp. chopped parsley
2 tsp. Dijon-style mustard
c. chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
Heat 1 tbsp. each of oil and margarine in large skillet.

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over-cooked and dry. Transfer to warm serving platter.

Add chives or green onion, 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 margarine and oil.

Pour sauce over chicken. Serve immediately.

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




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