Easy, very tasty dish. Always a hit when I make it.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
Heat 1 tablespoon each of oil and butter in large skillet.
Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over-cooked and dry. Transfer to warm serving platter.
Add chives or green onion, lemon or lime juice and brandy, if used, parsley and mustard 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. Serve immediately.
Trust the recipe, don't overcook the chicken, they will dry out. You've pounded them down some, and you're cooking in a high butter/oil mix.
Also, have side dishes ready to go, once you start cooking this, it will go fast, and best served right away. I typically serve with garlic mashed potatoes, and broccoli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 431 | ||
Calories from Fat: 191 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 162.1mg | 50 % | |
Sodium 612mg | 21 % | |
Potassium 612.9mg | 16 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 52.8g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
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