Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large Boneless Chicken
Breast Halves or 8 small
1/2 ts Salt
1/4 ts (to 1/2 t) black pepper
2 tb Olive or salad oil
2 tb Butter or margarine
3 tb Chopped fresh chives or
Green onions
Juice of 1/2 lime or lemon
2 tb Brandy or cognac, optional
3 tb Chopped parsley
2 ts 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.
