member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debby Tracey      

Recipe Categories:

    Chicken Breasts Diane


    Source of Recipe


    Debra Rossi


    Recipe Introduction


    4 servings


    List of Ingredients


    • 4 large boneless chicken breasts halves or 8 small
    • 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • 2 Tbsp. olive oil
    • 2 Tbsp. butter
    • 3 Tbsp. chopped fresh chives
    • Juice of 1/2 lemon
    • 2 Tbsp. brandy or cognac
    • 3 Tbsp. chopped parsley
    • 2 tsp. Dijon mustard
    • 1/4 cup chicken broth


    Instructions


    1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
    2. Heat 1 tbsp. each of oil and butter in lg. skillet.
    3. Cook chicken over high heat for 4 minutes on each side. Transfer to warm platter.
    4. Add chives, lemon juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
    5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
    6. Pour sauce over chicken and serve.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |