Recipes from the Collection of Mark and Danielle Hughes

Chicken Diane

Serves 4
Preparation time: 20 min.

4 large or 8 small boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 tablespoons butter or margarine
3 tablespoons chopped green onions or chives
Juice of 1/2 lime or lemon
2 tablespoons brandy or cognac
3 tablespoons chopped parsley
2 teaspoons Dijon-style mustard
1/4 cup chciken broth

Place chicken brest halves between sheets of waxed paper or plastic wrap, and pound slightly with a mallet. Sprinkle with salt and pepper.

Heat 1 tablespoon each of oil and butter in a large skillet.  Cook chicken over high heat for 4 minutes on each side.  Do not cook longer or they will be overcooked and dry.  Transfer to a warm serving platter.

Add green onion, lime juice, brandy, parsley and mustard to pan.  Cook 15 seconds, whisking constantly.  Whisk in chicken broth.  Stri until suce is smooth.  Whisk in remaining butter and oil.

Pour sauce over chicken and serve immediately.

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