Chicken Breast Diane
May 20th, 2008
Chicken breast is great — you can do a wide variety of things with it, meat-lovers still get something substantial on their plate, dieters get a lower fat meat.
But I don’t think any of us can deny that yes, you can get a little tired of chicken breast and yes, you can run out of new ways to cook them.
Today’s recipe is one I actually haven’t used for a while, don’t remember where I got it, but still love. You don’t need to plan ahead, you don’t need an hour or more in the kitchen. Chicken Diane is one of those simple and quick, yet delicious dinners that you can whip up in no time flat.
Chicken Breast Diane
serves 6
4 chicken breast halves
1/2 t. salt
1/2 t. pepper
2 T. olive oil
2 T. butter
3 T. chives or green onions
2 T. lemon juice
3 T. fresh parsley or 1 t. dried
2 t. prepared mustard
1/4 c. chicken broth
Pound the breasts until they are nice and thin. I do this by placing the chicken breast between two layers of plastic wrap and pounding with a mallet or other heavy kitchen utensil. When done, salt and pepper both sides of each chicken breast.
Gather all of your ingredients - it’s more efficient and easier if everything is handy - you won’t have to scramble, hunting for the mustard that mysteriously migrated to the back of the fridge. Then, heat HALF of the oil and butter in a large skillet over medium/high heat. Once hot, place the chicken breasts in at this heat.
4 minutes on each side should cook the chicken through. Remove the chicken from the skillet and turn the heat down. Next, add the remaining ingredients except the broth — the chives, lemon juice, parsley, and mustard. Whisk until smooth, then add the other 1 T. oil and 1 T. butter and the chicken broth. Stir and pour over chicken.
This dish goes really, really well with some fresh green beans or other fresh green vegetables. Add some brown rice or pasta for a complete dinner.
Enjoy!