Chicken Breasts Diane Recipe
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Quantity | Ingredient |
---|---|
4 | boneless chicken breast halves |
1/2 teaspoon | salt |
1/2 teaspoon | black pepper |
2 tablespoons | olive oil |
2 tablespoons | butter |
3 tablespoons | fresh chives, chopped |
1/2 cup | green onions, chopped |
2 tablespoons | lime juice |
3 tablespoons | brandy or cognac |
2 tablespoons | parsley, chopped |
1/4 cup | chicken broth |
1 teaspoon | Dijon-style mustard |
Instructions
-
Prepare the Chicken: Place the chicken breast halves between sheets of waxed paper or plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken until flattened to an even thickness.
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Season the Chicken: Sprinkle both sides of the chicken breasts with salt and black pepper according to taste preferences.
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Cook the Chicken: In a large skillet, heat olive oil and butter over medium-high heat until hot but not smoking. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are cooked through and no longer pink in the center. Be careful not to overcook, as chicken breasts can become dry.
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Prepare the Sauce: Remove the cooked chicken breasts from the skillet and transfer them to a warm serving platter. In the same skillet, add the chopped fresh chives, green onions, lime juice, brandy or cognac, and chopped parsley. Cook over medium-high heat for about 30 seconds, stirring constantly to deglaze the pan and incorporate the flavors.
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Create the Sauce: Next, whisk in the chicken broth and Dijon-style mustard, stirring continuously until the sauce is smooth and slightly thickened. This usually takes about 1-2 minutes of simmering.
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Serve: Pour the prepared Diane sauce over the cooked chicken breasts on the serving platter. Garnish with additional chopped parsley or chives if desired. Serve immediately while hot.
Recipe Notes
- Pounding the Chicken: This step ensures even cooking and tenderizes the chicken breasts.
- Deglazing the Pan: Adding the brandy or cognac helps to deglaze the skillet, capturing all the flavorful browned bits from cooking the chicken.
- Serving Suggestions: Accompany this dish with roasted new potatoes and baby carrots for a complete meal. Simply roast the potatoes and carrots with olive oil, salt, and pepper until tender and lightly browned.
Nutritional Information (Per Serving)
- Calories: 330.1 kcal
- Total Fat: 20.3 g
- Saturated Fat: 6.8 g
- Cholesterol: 97.6 mg
- Sodium: 450.9 mg
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Sugars: 0.2 g
- Protein: 29.8 g
Recipe Keywords
Poultry, Meat, Very Low Carbs, High Protein, High In…