Chicken Diane

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Chives

  Raw

  3 tbsp chopped or 9g

• Limes

  Raw

  ½ fruit or 34g

• Parsley

  Raw

  3 tbsp or 11g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Rum

  Alcoholic beverage, distilled, 80 proof

  1 fl oz or 28g

Directions

1. Place chicken breast halves between wax paper and pound slightly with mallet. Sprinkle with salt and pepper.
2. Heat 1 tbsp each oil and butter in large skillet. Cook chicken over high heat 4 minutes each side or until cooked through and no longer pink. Transfer to a warm serving platter.
3. Add chives, lime, rum (you can also use brandy or wine), parsley, and mustard to pan, whisking constantly for 15 seconds. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
4. Pour sauce over chicken and serve immediately.
5. Enjoy!