Modern Chicken Diane

Start to Finish: 20 minutes

Yield: 4 servings

1 pound boneless skinless chicken breast cutlets (4)

½ teaspoon salt

½ to ¼ teaspoon black pepper

3 teaspoons olive oil, divided use

1 tablespoon fresh lemon juice

2 tablespoons brandy or cognac

1½ teaspoons Dijon mustard

½ cup chicken broth

4 ounces chopped sliced fresh mushrooms

3 tablespoons green onions

Heat 2 teaspoons oil in a large skillet over medium-high heat. Salt and pepper the chicken breast cutlets well on both sides and cook for 3 minutes on each side, or until just cooked through.

While chicken is cooking, mix together the lemon juice, brandy, mustard and broth; whisk to mix well. Set aside. When chicken is cooked through, transfer to a plate and cover to keep warm.

Add the mushrooms and remaining oil to skillet and stir and cook 3 minutes or until tender. Add green onions and broth mixture. Cook 15 seconds, whisking constantly. Return chicken to pan and heat for another 30 seconds, then serve, spooning sauce over chicken.

Approximate values per serving: 204 calories, 8 g fat (1.6 g saturated), 61 mg cholesterol, 24 g protein, 2 g carbohydrates, trace dietary fiber, 563 mg sodium.

Alicia Ross

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