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Submitted by Sheila Anne MacLeod, Stratford

4 large chicken breasts
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. oil
2 Tbsp. butter
3 Tbsp. chopped green onion
2 Tbsp. apple juice
3 Tbsp. chopped parsley
2 tsp. dijon mustard
1/4 cup chicken broth
Juice of 1 lemon

Place the chicken between sheets of wax paper and pound lightly to flatten. Sprinkle with salt and pepper. Heat 1 Tbsp. each of each oil and butter in a large skillet. Cook the chicken over high heat for 3 minutes on each side. Transfer to a warm platter. To the skillet add, green onion, lemon and apple juice, parsley and mustard. Cook about 30 seconds, whisking constantly. Whisk in the broth and remaining butter and oil. Stir until smooth. Pour sauce over the chicken and serve immediately with rice or noodles.