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Chicken Breast Diane Recipe

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This recipe for Chicken Breast Diane is from Cosand - Halvorsen - Latsha, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lg. boneless, skinless chicken breast halves
1/2 t. salt
1/4 t. black pepper
2 T. olive oil
2 T. butter
3 T. chopped scallions
juice of 1/2 lemon or lime
2 T. brandy or cognac, optional
3 T. chopped parsley
2 T. Dijon mustard
1/4 c. chicken broth
Directions:
Directions:
Place chicken breast halves between sheets of waxed paper and pound slightly with mallet. Sprinkle with salt and pepper.
Heat 1 T. each of oil and butter in large skillet.
Cook chicken breast over high heat for 3 minutes on each side. DO NOT OVERCOOK. Transfer to warm serving platter.
Add scallions, 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 oil and butter. Pour sauce over chicken and serve immediately.

 

 

 

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