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You can easily use leftover chicken for this recipe. Just reduce cooking time and enjoy it that much sooner!
If you don't have leftover chicken, but time is short, use breast cutlets (those little strips) or use cubed chicken. It cooks faster than whole breasts, so be sure to adjust your cooking time.
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| Chicken Diane |
Ingredients
(4 servings - 44g protein - 1g carbohydrate per serving)
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| 4 large |
boneless chicken breasts |
| 1/2 tsp |
salt |
| 1/2 tsp |
pepper |
| 2 tbsp |
olive oil |
| 2 tbsp |
butter or margerine |
| 3 tbsp |
fresh chives (chopped) |
| 1/4 cup |
fresh lime juice |
| 2 tbsp |
brandy or cognac |
| 3 tbsp |
parsley (chopped) |
| 2 tsp |
dijon mustard |
| 1/4 cup |
chicken broth |
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- Wash chicken breasts and pat dry with paper towel.
- Place breasts between sheets of waxed paper.
- Pound lightly with mallet.
- Sprinkle with salt and pepper.
- In large skillet, heat 1 tbsp of oil and 1 tbsp of butter or margerine over high heat.
- Add chicken breasts.
- Cook over high heat for 4 minutes on each side.
- Remove from pan onto serving platter.
- Into pan, sprinkle chives, lime juice, and brandy or cognac.
- Add mustard and parsley.
- Cook 15 seconds, whisking constantly.
- Whisk in broth.
- Blend until smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken.
- Serve while hot.
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