Chicken Diane

  • 4 boned and skinned chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons CF margarine
  • 1/2 bunch green onion, chopped
  • 1 tablespoon lemon juice, fresh
  • 2 teaspoons Dijon mustard
  • 1/2 cup chicken broth
  • 2 tablespoons brandy

Pound chicken flat between waxed paper. Sprinkle with salt and pepper. Heat 1 tablespoon butter and oil in large skillet. Cook chicken over med-high heat for 4 minutes per side. Do not overcook. Transfer to a warm serving platter. Add onions, lemon juice, mustard, brandy and broth to pan whisking constantly, whisk in remaining margarine. Pour sauce over chicken and serve.

I usually serve this with mashed potatoes and steamed veggies.


Chicken Diane - GFCFSF