Chicken Breast Diane With Green Onions

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 large chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons flour
• 2 tablespoons butter
• 1 tablespoon oil
• 6 medium green onions, thinly sliced
• 3 tablespoons chopped fresh chives
• 1 small garlic clove, minced
• 2 tablespoons brandy (optional) or 2 tablespoons cognac (optional)
• 1/2 limes, juice of or lemon
• 3 tablespoons chopped parsley
• 3/4 cup chicken broth
• 1/2 cup whipping cream
• 1/2 teaspoon tarragon
• 3 teaspoons dijon mustard

Recipe

• 1 place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin). you can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (note: the thinner the chicken, the faster it will cook. keep an eye on your chicken to avoid overcooking it.).
• 2 combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess.
• 3 heat 1 tbs butter in a frying pan over a med heat. saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch), or until the chicken is cooked through. transfer to platter and keep warm in a 200 degree oven.
• 4 add oil, chives, green onion and garlic to pan. saute for 1-2 minutes.
• 5 add chicken broth, cream, tarragon, lime juice, brandy (if using), and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. add juices that may have collected around the chicken; stir in the mustard.
• 6 pour sauce over the chicken and serve.