Recipe: Chicken Diane

Chicken Diane
Source: Cooking Light Cook Book, 1994
Yield: 6 servings

olive oil or butter flavored non stick spray
3/4 lb sliced fresh mushrooms
1 cup chopped onions
6 (4 oz. each) skinned, boned, .chicken breast halves
1/4 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1/4 cup canned low-sodium chicken broth, undiluted
3 tbsp cognac or a fine brandy
1 tbsp dijon mustard

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onions; saute until tender. Remove from skillet and set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten until 1/4 inch thick, using a meat mallet or rolling pin. Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 4 minutes or until lightly browned. Turn chicken, and spoon in reserved mushroom mixture over chicken.

Combine chives and remaining ingredients; (writers' note -- have a little of the good brandy at this point ;) Pour over chicken. Reduce heat and simmer 3 minutes or until chicken is tender. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken.

Yield: 6 servings (154 calories per serving)
Per serving: Protein 27.7 gm; Fat 2.1gm (Saturated fat .4 gm); Carbohydrate 4.9 gm; Fiber 1.2 gm; Cholesterol .66 mg; Iron 1.6 mg; Calcium 22 mg.