chicken diane style

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Servs: 6  

"Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 teaspoons chopped fresh chives 2 teaspoons chopped fresh chives
•   1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
•   1/4 cup brandy 1/4 cup brandy
•   2 tablespoons prepared Dijon-style mustard 2 tablespoons prepared Dijon-style mustard
•   1 pound fresh mushrooms 1 pound fresh mushrooms
•   2 small onions, chopped 2 small onions, chopped
•   8 skinless, boneless chicken breast halves 8 skinless, boneless chicken breast halves
•   2 teaspoons dried parsley 2 teaspoons dried parsley
•   1/2 cup chicken broth 1/2 cup chicken broth
•   1/2 teaspoon salt 1/2 teaspoon salt
•   1/2 teaspoon paprika 1/2 teaspoon paprika

Instructions

1. 1. Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
   2. In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

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Crowd Pleaser

Phil Carter November 16

I made this for the family and every one of us, including boys ranging from 5 to 13, raved about it. Served it with couscous and put some of the extra sauce on the couscous. The onl departure I made from the directions is that I had the butcher pound the chicken breast halves to about one half their original thickness.

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