home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
poultry
/
diane
< prev
next >
Wrap
Text File
|
1995-09-27
|
1KB
|
40 lines
Newsgroups: rec.food.recipes
From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Subject: Chicken Breasts Diane
Message-ID: <3m0t4o$ikd@sol.sun.csd.unb.ca>
Date: Mon, 10 Apr 1995 16:48:38 GMT
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Chicken Breasts Diane
Categories: Poultry, Main dish
Yield: 4 servings
4 Large Boneless Chicken
Breast Halves or 8 small
1/2 t Salt
1/4 t (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.