Ingredients
4 large boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. green onions, chopped
juice of 1/2 lemon
2 Tbsp. brandy
3 Tbsp. chopped parsley
2 tsp. Dijon mustard
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Pound chicken breasts thin. Sprinkle with salt and pepper. Chop the onions and parsley; have all other ingredients ready. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Cook chicken over high heat 2 minutes each side. Transfer to a warm serving platter. Add green onion, lemon juice, brandy, mustard and parsley. Cook 15 seconds, whisking. Whisk in chicken broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar