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Ingredients
- 4 large Chicken Breast boneless halves or 8 small
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper or more to taste
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 3 tablespoons Chives chopped fresh, or green onions
- 1/2 juice Lime or lemon
- 2 tablespoons Brandy or cognac, optional
- 3 tablespoons Parsley chopped
- 2 teaspoons Mustard
- 1/4 cup Chicken Broth
Ingredients
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Instructions
- Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon oil and 1 tablespoon butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over cooked and dry. Transfer to warm serving platter.
- Add chives or green onion, lime juice and brandy, if used, parsley and mustard to 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.
Recipe Notes
TIP: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.
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