OK, I admit it. I got this recipe from one of those recipe card companies that send out free stuff in the mail, hoping you will take the bait and order the full set. I never did, but I have kept all those cards through the years, and occasionally, a few of the recipes have been really good. This was one of them. I call this "restaurant chicken", because it tastes like you really spent a lot of time on it. Even the kids liked it... even though they did ask - "what's that green stuff on top?" (the chives and parsley).
CHICKEN BREASTS DIANE
4 large boneless chicken breasts (or 6-8 tenders)
1/2 tsp salt
1/4 to 1/2 tsp black pepper (fresh cracked is best)
2 tbsp olive or salad oil
2 tbsp butter
3 tbsp chopped fresh chives or green onions
juice of 1/2 lime or lemon (or about a tablespoon of bottled lemon/lime juice)
2 tbsp brandy or cognac (optional) - I like to use sherry also
3 tbsp chopped parsley
2 tsp Dijon-style mustard
1/4 cup chicken broth (great way to use up leftover chicken broth)
Place chicken between sheets of waxed paper (or release type foil). Pound slightly with mallet or rolling pin. Sprinkle both sides with salt and pepper. Heat ONE TABLESPOON of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not overcook or it will be dry. Transfer to warm serving platter. Add chives and green onion (I like to cut the chives and parsley with kitchen scissors right over the pan) to juices in chicken pan, whisking in the lime or lemon juice, brandy or cognac (or sherry), and mustard. Cook for 15 seconds (still on high) whisking constantly to prevent burning. Whisk in broth. Stir until sauce is smooth. Whisk in remaining oil and butter. Pour sauce over chicken. Serve immediately.
CHICKEN BREASTS DIANE
4 large boneless chicken breasts (or 6-8 tenders)
1/2 tsp salt
1/4 to 1/2 tsp black pepper (fresh cracked is best)
2 tbsp olive or salad oil
2 tbsp butter
3 tbsp chopped fresh chives or green onions
juice of 1/2 lime or lemon (or about a tablespoon of bottled lemon/lime juice)
2 tbsp brandy or cognac (optional) - I like to use sherry also
3 tbsp chopped parsley
2 tsp Dijon-style mustard
1/4 cup chicken broth (great way to use up leftover chicken broth)
Place chicken between sheets of waxed paper (or release type foil). Pound slightly with mallet or rolling pin. Sprinkle both sides with salt and pepper. Heat ONE TABLESPOON of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not overcook or it will be dry. Transfer to warm serving platter. Add chives and green onion (I like to cut the chives and parsley with kitchen scissors right over the pan) to juices in chicken pan, whisking in the lime or lemon juice, brandy or cognac (or sherry), and mustard. Cook for 15 seconds (still on high) whisking constantly to prevent burning. Whisk in broth. Stir until sauce is smooth. Whisk in remaining oil and butter. Pour sauce over chicken. Serve immediately.
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