You may also like
Categories:
chicken breast halves salt black pepper olive oil butter fresh chives lemon brandy parsley mustard chicken broth
Viewed: 26 - Published at: 5 years agoIngredients
- 4 large boneless chicken breast halves or 8 small boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons chopped fresh chives or 3 tablespoons green onions (I prefer green onions)
- 1/2 limes, juice of or 1/2 lemon, juice of (I prefer lemon)
- 2 tablespoons brandy or 2 tablespoons cognac (the brandy is very good in this dish) (optional)
- 3 tablespoons chopped parsley (I like fresh in this one)
- 2 teaspoons dijon-style mustard
- 1/4 cup chicken broth
Method
- Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
- Sprinkle with salt and pepper.
- Heat olive oil and butter in a large skillet.
- Cook chicken over medium high heat just until done (do not overcook or it will be dry).
- Transfer chicken to a warm platter.
- Add remaining ingredients to skilled EXCEPT chicken broth.
- Cook over medium high heat for about 1/2-minute, whisking.
- Whisk in chicken broth.
- Stir until sauce is smooth.
- Pour sauce over chicken breasts and serve immediately.
