CHICKEN BREAST DIANE WITH GREEN ONIONS
This is the combination of two recipes that our family makes frequently. I like to make extra sauce, though there is usually plenty to go around. It is great served with herbed carrots and new potatoes.
Provided by WildLightning
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin). You can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (Note: the thinner the chicken, the faster it will cook. Keep an eye on your chicken to avoid overcooking it.).
- Combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess.
- Heat 1 Tbs butter in a frying pan over a med heat. Saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch), or until the chicken is cooked through. Transfer to platter and keep warm in a 200 degree oven.
- Add oil, chives, green onion and garlic to pan. Saute for 1-2 minutes.
- Add chicken broth, cream, tarragon, lime juice, brandy (if using), and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. Add juices that may have collected around the chicken; stir in the mustard.
- Pour sauce over the chicken and serve.
CHICKEN BREAST WITH GREEN ONION AND MUSHROOM GRAVY
I know I got this recipe from some kind of recipe-club, but I lost it in a move, and so have no idea who to give credit to--I'm so sorry!! Maybe I haven't remembered it quite right, so the original producer won't be too offended. This is savory and especially good for those of us who love green onions and mushrooms!!! If you don't like sour cream, don't be afraid of it, you can hardly taste it as sour cream! We like this with steamed rice, and broccoli goes well with it, or most any green vegatable.
Provided by hazilsara_74
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts to an even thickness, about 1/2 inch thick. Best suggestion: place one breast at a time into a quart freezer bag, this keeps chicken juice from flying all over your kitchen!
- Cut green onions into 1 inch lengths at the green and thin slices in the white section. Clean and slice the mushrooms.
- Melt the butter in a large, deep-sided fry-pan. Saute the onions and mushrooms until just soft. Using a slotted spoon, remove vegetables and set aside.
- Combine flour, salt and pepper into a pie tin or similar. Rinse the prepared chicken breasts, then cover with flour. Place in the butter in the fry-pan. Cook on medium heat for about 5 minutes per side. They should be just done--juicy but no pink in the middle. Scoot chicken to side of pan, or remove if necessary.
- Add enough of the remaining flour mixture to soak up the drippings in the pan, and create a loose paste, use a whisk to stir and cook for 1 minute.
- Slowly add the chicken broth (from granules, a can or whatever, is fine!) Stir until well combined; add cream of mushroom soup and stir until well combined; return chicken to the pan. Simmer for about 5 minutes, until the gravy starts to thicken. Add a cold water/corn starch mixture if the gravy doesn't thicken. Return the vegatables to the gravy.
- Add the sour cream; cook, stiring constantly, until the sour cream is completely mixed in and warmed.
- Serving suggestion: serve over steamed rice.
Nutrition Facts : Calories 422, Fat 26.7, SaturatedFat 14.5, Cholesterol 99.5, Sodium 1575.9, Carbohydrate 15, Fiber 1.3, Sugar 2.9, Protein 30.3
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