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CHICKEN BREAST DIANE
For 4 servings you will need: 4 lg. boneless chicken breast halves or ½ cup flour, all purpose 1 cup shitake mushroom, sliced – or other 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 scallions 3 tbsp dijon mustard 1 cup chicken broth, light or salt free
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
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