SmartPoints : 7
INGREDIENTS
4 large boneless skinless chicken breast halves
1⁄2 teaspoon salt
1⁄2 teaspoon fresh coarse ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped chives
1⁄2lime, juice of
2 tablespoons brandy
3 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1⁄4 cup chicken broth
DIRECTIONS :
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.