Ingredients

• 4 large boneless chicken breast halves
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons chopped fresh chives
• ½ lemon
• 2 tablespoons brandy or cognac
• 3 tablespoons fresh parsley, chopped
• 2 teaspoons Dijon mustard
• ¼ cup low-sodium chicken broth

Method

Place chicken breasts between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.

Heat 1 tbsp oil and 1 tbsp 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 chicken breasts to a warm serving platter. Add chives, lemon juice, parsley, mustard, and brandy 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 and serve immediately.

Notes

Seafood Variation: Substitute swordfish steaks for chicken breasts. Use green onions instead of chives, lime juice instead of lemon, and vegetable broth in place of chicken broth.

Categories

chicken, main dishes, quick