What You Need
One 1-pound package thin sliced chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter, divided
3 tablespoons chopped green onions
Juice of a half lime
2 tablespoons brandy (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup chicken broth
1 4-ounce can sliced mushrooms, drained well
1/2 cup flour
Sprinkle chicken breast slices with salt and pepper. Dredge lightly in flour; shake off excess. Heat oil and butter together in a large frying pan. Cook chicken over medium high heat 3 to 4 minutes on each side. Place on a serving dish and set in a warm oven.
Add mushrooms and simmer about 3 minutes. In a small bowl, stir together broth, onions, lime juice, brandy, parsley, mustard, and Worcestershire sauce. Add to skillet. Bring to a boil; then reduce heat and simmer until thickened somewhat, about 5 minutes. Return chicken to pan, whisk in the remaining 1 tablespoon butter, and cook in the sauce for about a minute. Remove chicken to serving platter or individual serving dishes.
Pour sauce over chicken and serve with couscous or new potatoes and a salad. Makes 4 servings.