Chicken Breast Diane With Green Onions Recipes

CHICKEN DIANE STYLE

Steps:

• Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
• In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

CHICKEN BREASTS DIANE

Steps:

• 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.

CHICKEN BREASTS DIANE RECIPE - (4.5/5)

Steps:

• Between two sheets of waxed paper using a meat mallet flatten breasts as much as possible. Heat 1 T of the butter and of the oil in a skillet. Over high heat cook the chicken for 4 minutes until just no longer pink. (over cooking dries the chicken out) Remove the chicken from the skillet and add the chives, lemon juice, liquor, parsley, and mustard to skillet. Whisk constantly for about 30 seconds blending well. Add the broth, remaining butter and oil to the skillet Continue to whisk adding cornstarch until smooth and beginning to thicken. Return chicken to skillet and serve when heated thoroughly.

CHICKEN BREAST DIANE WITH GREEN ONIONS

Steps:

• Place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin). You can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (Note: the thinner the chicken, the faster it will cook. Keep an eye on your chicken to avoid overcooking it.).
• Combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess.
• Heat 1 Tbs butter in a frying pan over a med heat. Saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch), or until the chicken is cooked through. Transfer to platter and keep warm in a 200 degree oven.
• Add oil, chives, green onion and garlic to pan. Saute for 1-2 minutes.
• Add chicken broth, cream, tarragon, lime juice, brandy (if using), and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. Add juices that may have collected around the chicken; stir in the mustard.
• Pour sauce over the chicken and serve.

CHICKEN DIANE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.

GINGER CHICKEN WITH GREEN ONIONS

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm. , In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm. , Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY

Steps:

• Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
• Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
• Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
• Stir in green onions and chipotle chile powder.
• Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.