Chicken Diane

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   1.

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   Pound chicken breasts with a mallet with 2 sheets of plastic wrap to 1/4 - 1/2 inch thickness.

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   2.

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   Add butter and oil into a frying pan.

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   Cook on medium low heat until sizzling but not browned.

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   Meanwhile dissolve the chicken bouillon cube in the 1/2 cup boiling water.

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   3.

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   Add chicken breasts and cook until browned on each side and cooked through.

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   This will should take at least 4 minutes per side.

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    4.

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    Once chicken is done cooking remove to a plate and set aside.

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    Do not drain the oil and butter from the pan.

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    Reduce heat to low.

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    5.

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    Add parsley, onion, mustard and lemon juice to the same pan the chicken was cooked inches Cook for a minute or two stirring occasionally to prevent burning.

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    6.

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    Return chicken to the pan and add the bouillon cube that was dissolved in water to the pan and increase heat to medium and cook uncovered for 3 minutes.

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    Turn chicken.

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    Add water if the pan begins to dry out.

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    7.

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    Cover and continue to cook until the liquid is almost evaporated.

* Per serving · 4 servings · Values may vary.

No additional tips available.