CHEF JEFF — ONE BYTE AT A TIME: Chicken Breast DianeChicken Breast Diane is one of the classic recipes that came in a collection put out by McCall’s magazine in the late 1970s.
By: Herald Staff Report,
Chicken Breast Diane is one of the classic recipes that came in a collection put out by McCall’s magazine in the late 1970s.
Chicken Breast Diane
4 large boneless chicken breast halves
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter, divided
3 tablespoons chopped fresh chives or green onion
Juice of ½ lime or lemon
2 tablespoons brandy or cognac (optional)
3 tablespoons chopped parsley
2 teaspoons Dijon mustard
¼ cup chicken broth
Place chicken between sheets of wax paper or plastic wrap. Pound with mallet. Flatten slightly. Sprinkle with salt and pepper. Heat 1 tablespoon oil and butter in skillet. Cook chicken over medium-high heat just until cooked through. Transfer to warm serving platter. Add chives, lime juice, cognac, 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.
Yield: Serves 4.
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