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Recipe Servings: 4 Description: Steak Diane is an ever popular dish. Try this version with chicken breasts, slightly pounded for an interesting variation. Allergens: Animal, Brewers yeast, Chicken, Citrus, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gelatin, Grape, Legume, Lemon, Lime, Miscellaneous, Mustard, Nut, Olive, Onion, Parsley, Pepper, Soy, Spices, Sugar, Sulfites, Vinegar, Yeast Ingredient List:

Qty	Name
1/2	lime or lemon , juiced (keep the juice)
2 tbsp	brandy or cognac , optional
3 tbsp	parsley , chopped
2 tsp	dijon mustard
4 large	chicken breast , boneless, halved
1/2 tsp	salt
1/4 to 1/2 tsp	black pepper
2 tbsp	olive oil or salad oil
2 tbsp	butter or margarine
1/4 cup	chicken broth
3 tbsp	chives or green onion , fresh, chopped

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Instructions: Preparation time: 20 min.

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 overcooked and dry. Transfer to warm serving platter.
4. Add green onion, 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.

Tips: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later user.

Good served with: Noodles with tomato sauce, steamed broccoli and a fresh salad.
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Miscellaneous: Created: August 7th, 2007
Last Updated: August 19th, 2007
Source of Recipe: Great American Recipes
Filed Under: Dinner




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