CHICKEN BREASTS DIANE

Chicken Breasts Diane image

Fairly fast and very easy. You can "gourmetize" this by serving with roasted new potatoes that you cut a strip of the peeling from around the middle and some roasted baby carrots.

Provided by TPubmgjbd

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 large boneless chicken breast halves or 8 small boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped fresh chives or 3 tablespoons green onions (I prefer green onions)
1/2 limes, juice of or 1/2 lemon, juice of (I prefer lemon)
2 tablespoons brandy or 2 tablespoons cognac (the brandy is very good in this dish) (optional)
3 tablespoons chopped parsley (I like fresh in this one)
2 teaspoons dijon-style mustard
1/4 cup chicken broth

Steps:

Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
Sprinkle with salt and pepper.
Heat olive oil and butter in a large skillet.
Cook chicken over medium high heat just until done (do not overcook or it will be dry).
Transfer chicken to a warm platter.
Add remaining ingredients to skilled EXCEPT chicken broth.
Cook over medium high heat for about 1/2-minute, whisking.
Whisk in chicken broth.
Stir until sauce is smooth.
Pour sauce over chicken breasts and serve immediately.

Nutrition Facts : Calories 330.1, Fat 20.3, SaturatedFat 6.8, Cholesterol 97.6, Sodium 450.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 29.8

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