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Categories:
chicken breasts salt pepper olive oil butter fresh chives lime brandy parsley Dijon style mustard chicken broth
Viewed: 24 - Published at: 3 years agoIngredients
- 4 large boneless chicken breasts or 8 small
- 1/2 tsp. salt
- 1/4 to 1/2 tsp. pepper
- 2 Tbsp. olive oil
- 2 Tbsp. butter or margarine
- 3 tsp. chopped fresh chives
- juice of 1/2 lime or lemon
- 2 tsp. brandy or cognac (optional)
- 3 tsp. chopped parsley
- 2 tsp. Dijon style mustard
- 1/4 c. chicken broth
Method
- Pound on chicken; sprinkle with salt and pepper.
- Heat 1 tablespoon each of butter and oil in large skillet; cook chicken over high heat on each side for 4 minutes.
- After cooking, place chicken on a platter.
- Add chives, lime juice, brandy, parsley and mustard to pan.
- Cook for 15 seconds, whisking constantly.
- Whisk in broth; stir until smooth.
- Whisk in remaining butter and oil. Pour sauce over chicken.
- Serve immediately.
- Can be served with noodles and tomato sauce.
