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Categories:
boneless breasts salt butter salad oil green onion lime brandy parsley mustard chicken broth black pepper
Viewed: 46 - Published at: 3 years agoIngredients
- 4 large boneless breasts
- 1/2 tsp. salt
- 2 Tbsp. butter
- 2 Tbsp. salad oil
- 3 Tbsp. chopped green onion
- juice from 1/2 lime or lemon
- 2 Tbsp. brandy or cognac
- 3 Tbsp. chopped parsley
- 2 tsp. Dijon mustard
- 1/2 c. chicken broth
- 1/4 to 1/2 tsp. black pepper
Method
- Place breast halves between waxed paper and pound slightly with mallet.
- Sprinkle with salt and black pepper.
- Heat 1 tablespoon each of oil and butter in large skillet.
- Cook chicken over high heat for 4 minutes on each side.
- Transfer onto warm serving platter.
- Add green onions, lemon-lime juice, parsley, brandy and mustard to pan.
- Cook 15 minutes, whisking constantly.
- Whisk in broth.
- Stir until sauce is smooth; whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
