Our Version Of Chicken Diane
- 4 large boneless chicken breast halves or 8 small
- 1/2 tsp. each: salt and pepper
- 3 Tbsp. olive oil
- 3 Tbsp. margarine
- 4 Tbsp. green onions, chopped
- 1 Tbsp. lemon juice
- 3 Tbsp. brandy
- 3 Tbsp. parsley, chopped
- 3 Tbsp. Dijon mustard
- 1/2 c. chicken broth
- Place chicken breast halves between sheets of waxed paper; pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 1/2 tablespoons each of oil and margarine in large skillet. Cook chicken over high heat for 3 minutes on each side; transfer to warm serving platter.
- Add green onions, lemon juice, brandy, parsley and the Dijon mustard to pan.
- Cook for 20 seconds, whisking constantly.
- Whisk in broth.
- Stir until sauce is smooth. Whisk in remaining butter and oil.
- Pour sauce over chicken. Serve immediately.
- Makes 4 servings.
chicken breast halves, salt, olive oil, margarine, green onions, lemon juice, brandy, parsley, mustard, chicken broth
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082641 (may not work)