| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Lowfat | 1 | Servings | |
INGREDIENTS
| 4 | lg | Boneless chicken breasts |
| 3 | tb | Chopped parsley |
| Salt and pepper | ||
| 2 | tb | Cognac or brandy |
| 1/4 | c | Chicken broth |
| 2 | ts | Dijon mustard |
| 1/2 | Lemon; juice of | |
| 3 | tb | Chopped chives |
INSTRUCTIONS
Place chicken breasts between plastic wrap and pound to desired thickness. Sprinkle with salt and pepper. Heat a large skillet and spray with Pam or other non-stick spray. Cook chicken over med. high heat 4 minutes on each side. Do not overcook. Transfer to a warm serving platter. Add lemon juice and cognac to skillet. Cook 15 seconds, whisking constantly. Whisk in broth. Add parsley a nd chives. Pour sauce over chicken and serve. May be made earlier in the day. Saute chicken and place in refrig. Make sauce but do not add chives and parsley until reheating. Then pour sauce over chicken cover with foil and re-heat in a 325 oven for about 1/2 hour. busted by sooz Posted to recipelu-digest Volume 01 Number 169 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”