CHICKEN BREAST DIANE
4 lg. boneless chicken breast halves or
½ cup flour, all
1 cup shitake mushroom, sliced – or
2 tbsp brandy
1/2 tsp Himalayan salt or sea salt
1/4 to 1/2 tsp. black pepper
4 tbsp ex virgin olive
3 tbsp. chopped fresh chives or
3 tbsp dijon mustard
1 cup chicken broth, light or
Wash or rinse chicken breast and pat dry
with paper towel. Place chicken breast on cutting board, using a sharp knife cut length-wise.
Sprinkle with salt and black pepper.
Heat oil in large skillet.
Dredge chicken in flour and cook over
medium -high heat for about 2 1/2 - 3 minutes on each side. Do not cook longer. Remove chicken from pan, add
mushrooms and scallions sauté for 1 min. then deglaze the pan with brandy then .
Add mustard and chicken broth, mix until
well blended and return chicken back to pan. Let simmer for about 4 – 6 minutes sauce should be slightly
thickened and smooth remove from heat. Serve hot with your
preferred starch and or vegetable/salad