CHICKEN BREAST DIANE

Sautéed chicken breasts served with a delicious Dijon mustard sauce. Makes 4 servings.

4 Halved boneless chicken breast 4
1/2 tsp Salt  2 mL
1/2 tsp Pepper 2 mL
1 tbsp Olive Oil 15 mL
1 tbsp Butter 15 mL
3 tbsp Chopped green onions 50 mL
Juice of a half lemon or lime
2 tbsp Brandy (optional) 25 mL
2 tsp Dijon mustard 10 mL
1/4 cup Chicken Broth 60 mL
3 tbsp Chopped fresh parsley 50 mL


Place chicken breast halves between sheets of waxed paper and pound slightly.  Sprinkle with salt and pepper.  Heat oil and butter together in a large frying pan.  Cook over med. high heat 4 minutes each side.  Place on a serving dish and set in warm oven.

Add onions, lime juice, brandy, parsley and mustard to pan.  Cook 15 seconds, whisking constantly.  Whisk in broth, stirring until sauce is smooth.

Pour over warm chicken and serve with noodles or new potatoes and a salad.  Serves 4. 


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