Ingredients
-
4
-
1/2
-
1/2
-
2
-
2
-
3
-
1/2
-
2
-
3
-
2
-
1/4
-
-
-
-
Directions
Chicken Breasts Diane, I have been making this for over 10 years and is the most requested recipe I have! This is everyone’s favorite chicken dish I make! It’s a nice change from ordinary chicken! Goes well with steamed broccoli (Note: This is a Diane recipe, therefore has a mustard taste to it!!), I made this the other day and it tasted wonderful! (FYI: used thighs because we like dark meat better!) But I was wondering, is there a way to make the sauce a little thicker?, Absolutely scrumptious! Double the sauce
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Steps
|
1
Done
|
Place Chicken Breast Halves Between Wax Paper and Pound Slightly With Mallet. |
|
2
Done
|
Sprinkle With Salt and Pepper. |
|
3
Done
|
Heat 1 Tbsp Each Oil and Butter in Large Skillet. |
|
4
Done
|
Cook Chicken Over High Heat 4 Minutes Each Side. |
|
5
Done
|
Do not Cook Longer or They Will Be Dry. |
|
6
Done
|
Transfer to a Warm Serving Platter. |
|
7
Done
|
Add Chives, Lime, Brandy, Parsley, and Mustard to Pan, Whisking Constantly For 15 Seconds. |
|
8
Done
|
Whisk in Broth. |
|
9
Done
|
Stir Until Sauce Is Smooth. |
|
10
Done
|
Whisk in Remaining Butter and Oil. |
|
11
Done
|
Pour Sauce Over Chicken and Serve Immediately. |
