Chicken Breasts Diane

Ingredients

• 4 large boneless chicken breast halves or 8 small
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper
• 2 tablespoons olive or salad oil
• 2 tablespoons butter or margarine
• 3 tablespoons chopped fresh chives or green onions
• Juice of 1/2 lime or lemon
• 2 tablespoons brandy or cognac, optional
• 3 tablespoons chopped parsley
• 2 teaspoons Dijon-style mustard
• 1/4 cup chicken broth

Steps

1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 tablespoon each of oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.
4. Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6. Pour sauce over chicken. Serve immediately.

Notes

Card marked SAMPLE; ©MCMLXXXVIII (1988).

Tip: You can pound chicken breasts flat and leave flattened between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.

Good served with: noodles with tomato sauce, steamed broccoli and a fresh salad.

Microwave method (back): 1) Place chicken breasts between sheets of waxed paper or plastic wrap; pound slightly. 2) Sprinkle with salt and pepper. 3) In a microsafe dish, melt butter and mix with oil; place chicken in dish, coating both sides. 4) Microwave at HIGH 3 minutes; let rest 1 minute; turn breasts over. 5) Microwave at HIGH 3 minutes more until done, not overcooked; set aside. 6) Mix chives or green onion, lime juice, brandy if used, mustard and parsley in a microsafe dish. 7) Microwave at HIGH 1 minute; add juices from chicken and broth; stir until smooth. 8) Pour sauce hot over chicken. 9) Serve immediately with noodles. Microwave setting HIGH 100%, cooking time 6 min.

Per serving: 409 calories, 44.2 g protein, 24.2 g fat, 0.9 g carbohydrates, 580 mg sodium. USRDA: protein 68%, calcium 3.1%, iron 10.4%, vitamin A 12.9%, vitamin C 9.1%.

From a printed recipe (Great American Recipes (Poultry at Its Best, Card 47, Group 5; 1988)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Front: the first letter of “Chicken”, “Steak” and “slightly” is cut off at the left edge of the scan, and the card code at the bottom right is cut (“221 708 10…”). The words are obvious and nothing substantive is lost.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.