Chicken Breasts Diane
Pounded chicken breast halves seared quickly in oil and butter, then finished with a pan sauce of chives, citrus juice, parsley, Dijon mustard, and chicken broth.
Directions
- Place chicken breast halves between sheets of plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
- Heat 1 tbs each of oil and butter in a large skillet.
- Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they ill be overcooked and dry. Transfer to warm serving platter.
- Add chives or green onion, lime juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
- Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter. Serve immediately.
- Place the chicken breast halves between sheets of plastic wrap and pound slightly with a mallet. Sprinkle with the salt and pepper.
- Heat 1 tablespoon each of the oil and butter in a large skillet.
- Cook the chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to a warm serving platter.
- Add the chives or green onion, lime juice, parsley and mustard to the pan. Cook 15 seconds, whisking constantly.
- Whisk in the broth and stir until the sauce is smooth. Whisk in the remaining butter. Serve immediately.
Goes well with
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