Recipes
Recipes
Chicken Breasts Diane
Ingredients
| 4 | boneless chicken breasts, large |
| 1/4 | tsp black pepper, more to taste |
| 2 | tbsp olive oil |
| 2 | tbsp butter or margarine |
| 3 | tbsp chopped fresh green onions |
| 1/2 | lime or lemon juice |
| 2 | tbsp of brandy (optional, may substitute cognac) |
| 3 | tbsp chopped fresh parsley |
| 2 | tsp mustard, Dijon |
| 1/4 | cup WWW Chicken Stock (mix 1/4 tsp WWW base with 1/4 cup boiling water) |
Directions
- Put chicken breasts between waxed paper and pound slightly. Sprinkle with salt and pepper.
- Heat 1 tbsp of olive oil and 1 tbsp of butter in large skillet. Over hight heat, cook chicken for 4 minutes on each side. They wil become overcooked and dry if cooked too long.
- Transfer to a warm serving platter.
- Using same pan, add green onion, lime or lemon juice, brandy, parsley and mustard to pan. Cook for 15 seconds, whisking all the time.
- Whisk in WWW Chicken Stock. Continue whisking until sauce is smooth. Add remaining butter and oil and whisk until mixed.
- Pour sauce over chicken and serve immediately.
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