Ingredients
-
4
-
1/2
-
1/2
-
2
-
2
-
1
-
6
-
3
-
1
-
2
-
1/2
-
3
-
3/4
-
1/2
-
1/2
Directions
Chicken Breast Diane With Green Onions, This is the combination of two recipes that our family makes frequently I like to make extra sauce, though there is usually plenty to go around It is great served with herbed carrots and new potatoes , Excellent! Prep’ed everything before hand to make it easy to all put together at the end Restaurant quality recipe! YUMM!!!!!
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Steps
|
1
Done
|
Place the Chicken Breast Halves Between Sheets of Wax Paper or Plastic Wrap and Pound With a Meat Mallet (or Rolling Pin). You Can Simply Tenderize Them, or Pound to 1/4 Inch Thickness, Depending on Your Taste Preferences. (note: the Thinner the Chicken, the Faster It Will Cook. Keep an Eye on Your Chicken to Avoid Overcooking It.). |
|
2
Done
|
Combine Flour, Salt and Pepper and Dredge Chicken in the Flour Mixture, Shaking Off the Excess. |
|
3
Done
|
Heat 1 Tbs Butter in a Frying Pan Over a Med Heat. Saute the Chicken Breasts in Two Batches, For About 2-3 Minutes Each Side, (longer If Thicker Than 1/4 Inch), or Until the Chicken Is Cooked Through. Transfer to Platter and Keep Warm in a 200 Degree Oven. |
|
4
Done
|
Add Oil, Chives, Green Onion and Garlic to Pan. Saute For 1-2 Minutes. |
|
5
Done
|
Add Chicken Broth, Cream, Tarragon, Lime Juice, Brandy (if Using), and Parsley to Pan and Raise the Heat to Med-High and Cook Until the Sauce Begins to Thicken, About 4-5 Minutes. Add Juices That May Have Collected Around the Chicken; Stir in the Mustard. |
|
6
Done
|
Pour Sauce Over the Chicken and Serve. |
