Chicken Breasts Diane

  • Prep Time: 20 mins
  • Total Time: 29 mins
  • Servings: 4
  • About This Recipe

    “I have been making this for over 10 years and is the most requested recipe I have! This is everyone’s favorite chicken dish I make! It’s a nice change from “ordinary” chicken! Goes well with steamed broccoli. (Note: This is a “Diane” recipe, therefore has a mustard taste to it!!)”

    Ingredients

  • 4largeboneless skinless chicken breast halves
  • 1/2 teaspoonsalt
  • 1/2 teaspoonfresh coarse ground black pepper
  • 2tablespoonsolive oil
  • 2tablespoonsbutter
  • 3tablespoonschopped chives
  • 1/2 lime, juice of
  • 2tablespoonsbrandy
  • 3tablespoonschopped fresh parsley
  • 2teaspoonsDijon mustard
  • 1/4 cupchicken 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.
  • Reviews

  • “This was soooo good! I used apple juice with a drop of vanilla instead of the brandy, but kept to the ingredients. We had it with broccoli and rice, I’ll try it with mashed potatoes next time. Thanks for posting Wendy.”

  • “This was fantastic-restaurant quality! It was a really nice blend of flavours that I want to eat again TOMORROW! The only alteration I made was to halve the oil and butter in step 3, and omit the oil in step 10. I used garlic chives as we have them growing in the garden.”

  • “This is a delicious (and quick!) way to make chicken! I had to sub a little, didn’t have chives so I used sliced green onion tops, didn’t have a lime, so I splashed in about 1/2 tsp. of lemon juice. It turned out great! Thanks for posting! :o)”

  • “You should have named this recipe “Magic Chicken” – now you see it, now it’s gone! I love cooking with fresh herbs and the parsley and chives add great flavor and wonderfull color. Imight try an extra tbls of brandy because it adds a “magic” touch.”

  • “Absolutely wonderful recipe.I didn’t have lime juice so I substituted lemon juice and the taste was great.The chicken breasts do cook quickly so make sure not to overcook.Quick and easy, I will definitely be making this again.”

  • “Great flavour.Had this with mashed potatoes, steamed broccoli and carrots. Will make more sauce next time. LOL :)”

  • “This is yummy, especially with rice!!Thank you”

  • “Excellent Sauce, wonderful flavor!!! Easy preparation!!!!I will be making this many more times in the future!!!I used bone in chicken thighs. I did not have fresh parsley so I used 1 1/2 TBS dried.”

  • “I have made this dish many times but have failed to rate it. My family loves it. Not having any brandy I used white wine instead. I also added 2 minced cloves of garlic because we are garlic freaks! Yum yum. Can’t wait to have it again!”

  • “This was wonderful!I used dry sherry instead of brandy and I used 1/2 cup of chicken broth.Other than that, I made as directed.This is definitely a keeper!Thanks for the great recipe.”

  • “Yummy recipe.I made with 2 chicken breasts, and left the rest of the measurements in the recipe as directed.I think I would have had to double the sauce if I had made the 4 chicken breasts suggested.Also, I used scallions instead of chives, and used closer to 1/2 c. of chicken broth.This is a mustard-intense dish, so I added additional lime juice to balance out the overpowering mustard taste, which I would have liked but my husband would not have.Also, 4 minutes per side was not long enough to cook the chicken for me.I cooked a total of about 6 minutes per side, and the chicken came out juicy and well-cooked.I served with mashed potatoes and steamed broccoli and cauliflower.I would definitely make this dish again.Thank you.”

  • “Definitely to much dijon mustard taste.It was way to overwhelming.”

  • “Know I’m in the minority, but we did not care for this dish.The chicken was tender and juicy, and made the sauce according to the directions, but felt the flavor was too tangy and strong for our tastes.Really don’t think there’s anything particularly wrong with the recipe, it’s just that we did not care for this combination of flavors.Sorry.”

  • “This recipe was outstanding, 5 stars from all the family, my sister said more than 5 if we could! I doubled the sauce because I was sure we’d like it & served the chicken over rice with broccoli. The only substitutions I made was to omit the oil in Step 10 & use lemon instead of lime because that’s what I had. It was a small lemon, but I think it gave me more juice than the lime would have. Upon tasting the sauce it was a bit too tangy, but I fixed this with a couple of Tbs of cream which smoothed out the flavour beautifully. I also loved the way the chicken cooked, because of the high heat you recommended the chicken was golden brown & crisp, but moist on the inside. This is a DEFINITE keeper, thanks Wendy N!”

  • “I made this recipe for company, and everyone loved it!Next time I think I would add just a little more Brandy, to add a little more flavor…The lime gives it a great flavor…Thanks for sharing! It was delicious!”

  • “I did not change a thing and I like all the ingredients…but we did not like this dish…but hey seems like everyone else did…[does have some bad nutrition facts]”

  • “I use recipes on here all of the time but this is the first time I have reviewed. This is sooooo good. My 8 year old son said it was his favorite chicken dish ever. I used apple juice with a little vanilla in place of the brandy, as was recommended by another reviewer. Other than that I didn’t change a thing. Great recipe. I would recommend it to anyone.”

  • “Thanks for a great recipe!I substituted chicken tenders for the breasts and white wine for the brandy (used what I had).Delicious, and the sauce made a very pretty presentation.Served it alongside oven roasted asparagus and baked potatoes.”

  • “We really enjoyed this dish.I had to use dried parsley but that was the only change to the recipe.I had trouble getting the liquid to thicken enough to pour over the chicken so instead I poured it into two bowls and we used it as a dipping sauce.Thanks.”

  • “Incredibly delicious.”

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