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Chicken Diane Recipe

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This recipe for Chicken Diane, by , is from These Are a Few of My Favorite Things!, 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!

Christy Knotts Nevels


4 large boneless chicken breast halves or 8 small
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. olive oil
2 tbsp. butter or margarine
3 tbsp. chopped fresh chives or green onions
Juice of 1/2 lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place chicken breast halves between plastic (like a Walmart bag). Pound slightly with mallet. Sprinkle with salt and pepper.
Heat 1 tbsp each of oil and butter in large skillet.
Cook chicken over high heat for 4 minutes on each side. (Don't cook longer or they'll be overcooked and dry. Juices should run clear.)
Transfer to warm serving platter.
Add chives or green onion, lime juice, parsley, and mustard to pan. Cook 15 seconds, stirring constantly.
Whisk in broth, stir until sauce is smooth. Whisk in remaining butter and oil.
Pour sauce over chicken. Serve immediately.

Good with noodles with tomato sauce, steamed broccoli, and fresh salad.




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