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Chicken Breasts Diane
Yield: 4 servings

4 large boneless chicken breast halves or 8 small
1/2 t salt
1/4 to 1/2 t black pepper
2 T olive or salad oil
2 T butter or margarine
3 T chopped fresh chives or green onions
juice of 1/2 lime or lemon
2 T brandy or cognac, optional
3 T chopped parsley
2 t Dijon-style mustard
1/4 c chicken broth

Place chicken breast halves between sheets of waxed paper or plastic
wrap. Pound slightly with mallet. Sprinkle with salt and black
pepper. Heat 1T each of oil and butter in large skillet. Cook
chicken over high heat for 4 minutes on each side. Do not cook
longer or they will be overcooked and dry. Transfer to warm serving
platter. Add chives or green onion, lime juice and brandy, if used,
parsley and mustard to pan. Cook 15 seconds, whisking constantly.
Whisk in broth. Stir until sauce is smooth. Whisk in remaining
butter and oil. Pour sauce over chicken. Serve immediately.


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1 of 2 people found the following review helpful:
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wonderful, May 1, 2005 - 05:03 PM
Reviewer: Anonymous from Kaukauna, WI
This recipe is wonderful i use Paul Prudhommes chicken magic seasoning.. can be doubled.. or more I cut back on the butter when i doubled it be my family loves it .. tastes great the next too..

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