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Chicken Breasts Diane
From Recipezaar
Chicken Breasts Diane Recipe #21943
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
by Wendy N
29 min | 20 min prep
SERVES 4
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
Place chicken breast halves between wax paper and pound slightly with mallet.
Sprinkle with salt and pepper.
Heat 1 Tbsp each oil and butter in large skillet.
Cook chicken over high heat 4 minutes each side.
Do not cook longer or they will be dry.
Transfer to a warm serving platter.
Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
Whisk in broth.
Stir until sauce is smooth.
Whisk in remaining butter and oil.
Pour sauce over chicken and serve immediately.
I doubled the sauce.. I cut the mustard to 1 teaspoon (even for the doubled sauce)as the reviews said it was too mustardy? .. I whisked in only 1 T. butter.. no oil.
I also had no chives.. so I used green onion. Great peppery taste!
I also used Perdue thin sliced c. boobs.. Had 4... and it was great for DH & myself..We had one leftover.
Very tastey.. very fast.
Chicken Breasts Diane Recipe #21943
I have been making this for over 10 years and is the most requested recipe I have! This is everyone's favorite chicken dish I make! It's a nice change from "ordinary" chicken! Goes well with steamed broccoli. (Note: This is a "Diane" recipe, therefore has a mustard taste to it!!)
by Wendy N
29 min | 20 min prep
SERVES 4
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
Place chicken breast halves between wax paper and pound slightly with mallet.
Sprinkle with salt and pepper.
Heat 1 Tbsp each oil and butter in large skillet.
Cook chicken over high heat 4 minutes each side.
Do not cook longer or they will be dry.
Transfer to a warm serving platter.
Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
Whisk in broth.
Stir until sauce is smooth.
Whisk in remaining butter and oil.
Pour sauce over chicken and serve immediately.
I doubled the sauce.. I cut the mustard to 1 teaspoon (even for the doubled sauce)as the reviews said it was too mustardy? .. I whisked in only 1 T. butter.. no oil.
I also had no chives.. so I used green onion. Great peppery taste!
I also used Perdue thin sliced c. boobs.. Had 4... and it was great for DH & myself..We had one leftover.
Very tastey.. very fast.
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