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Chicken Diane




Source of Recipe


RC


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



Recipe



Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.

Heat 1 tbsp. each of oil and butter in lg. skillet.

Cook chicken over high heat for 4 minutes on each side. Transfer to warm platter.

Add chives, lemon juice, brandy, 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 and serve.