Ingredients
-
1/2 teaspoon salt
-
1/4-1/2 teaspoon black pepper
-
1 tablespoon olive oil or 1 tablespoon salad oil
-
1 tablespoon butter
-
3 tablespoons chopped chives or 3 tablespoons green onions, including some green parts
-
2 tablespoons brandy or 2 tablespoons cognac
-
3 tablespoons fresh parsley, chpd
-
2 teaspoons dijon-style mustard
-
1/4 cup chicken broth
-
1 -2 garlic clove, crushed
-
1/2 lemons, juice of or lime
-
2 large boneless chicken breast halves
Instructions
- This goes together quickly, so have all of the ingredients assembled before beginning to cook.
- Place chicken breast halves between sheets of waxed paper.
- Pound slightly with a mallet to thin a little.
- Sprinkle with salt and black pepper.
- Heat the oil and butter together in a skillet.
- Cook chicken over medium high heat for approximately.
- 4 minutes on a side.
- Do not over cook.
- Transfer to a warm serving platter.
- Add chives or green onion, garlic, lime or lemon juice, brandy or cognac, parsley and mustard to the pan.
- Cook 15 to 30 seconds, whisking constantly.
- Whisk in chicken broth.
- Stir until sauce is smooth.
- Pour over the warm, plated chicken breasts& serve immediately.