Here's another chicken recipe - I sure do use a lot of chicken!! Wonder how this would taste with duck. This is a very easy recipe, and it's delicious!
Chicken Breasts Diane
4 large boneless chicken breast halves or 8 small
½ teaspoon salt
¼ to ½ teaspoon black pepper
2 tablespoons olive or salad oil
2 tablespoons butter
3 tablespoons chopped fresh chives or green onions
Juice of ½ lime or lemon
2 tablespoons brandy or cognac, optional
3 tablespoons chopped parsley
2 teaspoons Dijon-style mustard
¼ cup chicken broth
1. Place chicken breast halves between sheets of waxed paper
or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 tablespoon each of oil and butter in large
skillet.
3. Cook chicken over high heat for 4 minutes * on each side.
Do not cook longer or they will be over-cooked and dry. Transfer to warm
serving platter.
4. Add chives or green onion, lime juice and brandy, if
used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in
remaining butter and oil.
6. Pour sauce over chicken. Serve immediately.
DONNA'S NOTES: You can guess that I use boneless, skinless chicken thighs for this and cut the recipe in half. I don't pound the thighs, so I cook them longer than the recipe calls for. I use lemon juice, generally, and I don't always use brandy.
