Chicken Breasts Diane Recipe 455

CHICKEN DIANE

Steps:

• Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
• Remove chicken to a plate and reserve for later.
• Add the rest of the butter to the skillet and sauté onions and parsley till the onions are translucent,.
• Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
• Add chicken breasts to the sauce. Turn to coat.
• Cover and simmer on med-low heat until chicken is cooked through.
• Serve over white rice, or steamed veggies if you are watching carbs!

CHICKEN BREASTS DIANE

Steps:

• Place chicken breast halves between sheets of waxed paper or plastic wrap and pound with a mallet until flattened.
• Sprinkle with salt and pepper.
• Heat olive oil and butter in a large skillet.
• Cook chicken over medium high heat just until done (do not overcook or it will be dry).
• Transfer chicken to a warm platter.
• Add remaining ingredients to skilled EXCEPT chicken broth.
• Cook over medium high heat for about 1/2-minute, whisking.
• Whisk in chicken broth.
• Stir until sauce is smooth.
• Pour sauce over chicken breasts 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 BREASTS DIANE

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Sprinkle with salt and pepper.
• Melt butter in oil in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until done.
• Remove chicken, and keep warm.
• Reduce heat to medium.
• Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly.
• Stir in parsley.
• Pour over chicken; serve with rice.

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.