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Chicken Breasts Diane

  • 4 large boneless skinless chicken breast halves or 8 small
  • 1/4 tsp. salt
  • 1/4 to 1/2 tsp. black pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter or margarine
  • 3 Tbsp. chopped fresh chives or green onions
  • Juice of 1/2 lime or lemon
  • 3 Tbsp. chopped parsley
  • 2 tsp. Dijon mustard
  • 1/4 cup chicken broth
  • 1 cup sliced mushrooms


Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 Tbsp. each of oil and butter in 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 warm serving platter. Saute' mushrooms 1-2 minutes. Add chives or green onion, and lime juice. If used, parsley and mustard to be added at this time to the pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.


By Robin from Washington, IA


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