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Chicken Breasts Diane

Ingredients

  • 4 large boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh coarse ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons chopped chives
  • 1/2 lime juice of
  • 2 tablespoons brandy
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/4 cup chicken broth

Instructions

  1. Place the chicken breast halves between wax paper and pound slightly with mallet. Sprinkle with salt and pepper.
  2. Heat 1 Tbsp each oil and butter in large skillet. Cook the chicken over high heat 4 minutes each side.
  3. Do not cook longer or they will be dry. Transfer to a warm serving platter.
  4. Add the chives, lime, brandy, parsley, and mustard to the pan, whisking constantly for 15 seconds. Whisk in the broth. Stir until sauce is smooth. Whisk in the remaining butter and oil.
  5. Pour the sauce over the chicken and serve immediately.