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chicken breasts salt black pepper olive butter green onion lime brandy parsley mustard chicken broth
Viewed: 68 - Published at: 2 years agoIngredients
- 4 large boneless chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. olive or salad oil
- 2 Tbsp. butter
- 3 Tbsp. chopped green onion
- juice of 1/2 lime or lemon
- 2 Tbsp. brandy (optional)
- 3 Tbsp. chopped parsley
- 2 tsp. Dijon-style mustard
- 1/4 c. chicken broth
Method
- Place chicken breast halves between sheets of waxed paper or plastic wrap.
- Pound slightly with mallet.
- Sprinkle with salt and black pepper.
- Heat 1 tablespoon each oil and butter in large skillet.
- Cook chicken on high heat for 4 minutes on each side.
- Do not cook longer.
- Transfer to warm platter.
- Add onion, lime or lemon juice, brandy, parsley and mustard in 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.
