Good Served With: Noodles with tomato sauce, steamed broccoli and fresh salad
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless Chicken Breast Halves | 4 Large or 8 Small |
| Salt | 1/2 tsp |
| Black Pepper | 1/2 tsp |
| Olive Oil | 2 tbsp |
| Butter | 2 tbsp |
| Chopped Fresh Chives or Onions | 3 tbsp |
| Lemon | 1 |
| Brandy or Cognac | 2 tbsp |
| Chopped Parsley | 3 tbsp |
| Dijon Mustard | 2 tsp |
| Chicken Broth | 1/4 Cup |
Instructions
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Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with a meat mallet to even out the thickness. Sprinkle with salt and black pepper.
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Heat a large skillet over medium-high heat and add 1 tbsp each of oil and butter.
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Once the skillet is hot, add the chicken breasts and cook for 4 minutes on each side or until cooked through. Be careful not to overcook the chicken as it will become dry. Once cooked, transfer the chicken to a warm serving platter.
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Add chives or green onions, squeeze of lemon, and brandy or cognac, if using, to the skillet. Cook for 15 seconds, whisking constantly.
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Whisk in parsley, dijon mustard and chicken broth. Stir until the sauce is smooth. Whisk in remaining butter and oil.
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Pour the sauce over the chicken. Enjoy immediately.
Tips: To make this dish even more convenient, pound the chicken breasts flat and freeze them between sheets of plastic wrap for later use. Simply thaw them before cooking.
Enjoy!