Kitchen Guy's
Chicken Diane

Contact Chef Jim Gray

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Here's what you need:
4 large chicken breasts, no skin, no bone,R-T-C
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped fresh chives, or green onions
1 Tbsp. lemon juice, freshly squeezed
2 tablespoons brandy or cognac
3 tablespoons fresh parsley, chopped
2 teaspoons Dijon mustard
1/4 cup chicken broth


Here's how to make it:

Pound chicken breasts to uniform thickness between two sheets of plastic wrap. Sprinkle with salt and pepper.

Heat oil and butter in a large skillet and cook chicken over high heat for 4 minutes on each side. Transfer to a warm serving plate. 

Off heat, add brandy and carefully place back on heat. Add chives, lime juice, parsley and mustard to pan. Cook about 15 seconds and whisk constantly. 

Stir broth into mixture and continue stirring until smooth. Whisk in remaining butter and oil.

Pour sauce over chicken and serve immediately.

Send your questions and comments to me at chefjim@kitchenguy.biz