Ingredients
-
1/2 teaspoon salt
-
2 tablespoons olive oil
-
2 tablespoons butter
-
3 tablespoons chopped chives
-
1/2 lime, juice of
-
2 tablespoons brandy
-
3 tablespoons chopped fresh parsley
-
2 teaspoons Dijon mustard
-
1/4 cup chicken broth
-
1/2 teaspoon fresh coarse ground black pepper
-
4 large boneless skinless chicken breast halves
Instructions
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.