Chicken Diane

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Chives

  Raw

  1 ½ tbsp chopped or 5g

• Limes

  Raw

  ¼ fruit or 17g

• Parsley

  Raw

  1 ½ tbsp or 6g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅛ cup or 30g

• Rum

  Alcoholic beverage, distilled, 80 proof

  ½ fl oz or 14g

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!