Chicken Breasts Diane
4 lg Boneless chicken breasts
3 tb Chopped parsley
Salt and pepper
2 tb Cognac or brandy
1/4 c Chicken broth
2 ts Dijon mustard
1/2 Lemon; juice of
3 tb Chopped chives
Place chicken breasts between plastic wrap and pound to desired thickness.
Sprinkle with salt and pepper. Heat a large skillet and spray with Pam or
other non-stick spray. Cook chicken over med. high heat 4 minutes on each
side. Do not overcook. Transfer to a warm serving platter. Add lemon juice
and cognac to skillet. Cook 15 seconds, whisking constantly. Whisk in
broth. Add parsley a nd chives. Pour sauce over chicken and serve.
May be made earlier in the day. Saute chicken and place in refrig. Make
sauce but do not add chives and parsley until reheating. Then pour sauce
over chicken cover with foil and re-heat in a 325 oven for about 1/2 hour.
busted by sooz
Posted to recipelu-digest Volume 01 Number 169 by James and Susan Kirkland
on Oct 26, 1997