-
1
Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
-
2
Season the chicken with salt and pepper.
-
3
Heat a large, heavy skillet over medium heat.
-
4
Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam.
-
5
Add the first
-
6
breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side.
-
7
Remove the chicken from the pan and place on a warm platter.
-
8
Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides.
-
9
After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent.
-
10
Lower the heat, move the pan away, and cautiously add the brandy.
-
11
Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off.
-
12
Add the white wine to the pan, raise the heat, and bring quickly to the boil.
-
13
Stir in the mustard.
-
14
Allow this to cook for 1 minute before adding the veal stock.
-
15
Cook for 2 to 3 minutes more.
-
16
Add the cream.
-
17
Bring just to the boil.
-
18
Remove from the heat and stir in the chives.
-
19
Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce.
-
20
Serve with garlic mashed potatoes.
