Chicken Diane

So who is this Diane, anyway? And why does she make such delicious chicken? This recipe, adapted from Saving Dinner, makes enough for four. I served it with a salad, quinoa, and kale chips. Quinoa is an acquired taste for some, like my husband, because it it a little chewier than, say, couscous or white rice. I cook it in my rice cooker and substitute chicken broth/stock for the water. It provides a lot of flavor and the rice cooker really does a nice job, in my opinion.

Chicken Diane

Ingredients:
4 boneless skinless chicken breasts
1 T. olive oil
2 T. butter, divided
1 bunch green onions, chopped
2 T. lemon juice
3 t. Dijon mustard
1/3 c. chicken broth
salt and pepper

If you are serving a grain like quinoa or rice with this, start it now. Then place the chicken, two at a time, in a freezer ziplock and pound with a rolling pin until the breasts are about half their original thickness.

In a cast iron pan, heat the oil and 1 T. of the butter. When it's hot, add the chicken. Salt and pepper the chicken, and cook about four minutes each side. Remove chicken from pan and place on a plate. Tent the chicken with tin foil to keep it warm.

Add green onions, lemon juice, and mustard to pan, whisk constantly for 15 seconds. Whisk in the broth and whisk until smooth. Then whisk in the remaining butter. Remove from heat. Spoon sauce over the chicken and eat up.