Post by Debbie on Jun 8, 2012 0:53:23 GMT -5
4 boneless skinless chicken (breast halves)
1/2 teaspoon salt
1/4teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
4 green onions (chopped)
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons brandy
2 tablespoons dijon mustard
3 tablespoons fresh parsley (chopped)
rice (hot cooked)
Place chicken between 2 sheets of heavy-duty plastic wrap;
flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Sprinkle with salt and pepper.
Melt butter in oil in a skillet over medium-high heat;
add chicken, and cook 2 minutes on each side or until done.
Remove chicken, and keep warm.
Reduce heat to medium.
Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly.
Stir in parsley.
Pour over chicken; serve with rice.
1/2 teaspoon salt
1/4teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
4 green onions (chopped)
1/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons brandy
2 tablespoons dijon mustard
3 tablespoons fresh parsley (chopped)
rice (hot cooked)
Place chicken between 2 sheets of heavy-duty plastic wrap;
flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Sprinkle with salt and pepper.
Melt butter in oil in a skillet over medium-high heat;
add chicken, and cook 2 minutes on each side or until done.
Remove chicken, and keep warm.
Reduce heat to medium.
Add onions and next 4 ingredients to skillet; cook, whisking constantly, until bubbly.
Stir in parsley.
Pour over chicken; serve with rice.