Small Recipes...Chicken Diane for 2

This is one of our favorite special occasion recipes…I make it for anniversary or birthday meals for the two of us.  We used to go to an Italian restaurant whose specialty was Steak Diane for special occasions, sadly they retired.  My husband actually prefers chicken, so this recipe from “Cooking Light 1994” has been perfect, and it’s very quick to make.  It was our 55th anniversary last week, so I had to make our sentimental favorite.

I usually split boneless chicken breasts lengthwise to get the right size portion, and pound them out before freezing them…all the mess at one time!   Sometimes the breast halves are so big I get 3 portions from one.  Just try and buy a small chicken nowadays!      

                          Chicken Diane for 2

     1/4    pound  Fresh Mushrooms -- sliced

     1/3     cup  Onion -- chopped

  2          4 ounce  Chicken Breast Halves -- boneless, skinless

              dash  Salt

              dash  Pepper

     2/3    tablespoon  Fresh Chives -- chopped

     2/3    tablespoon  Fresh Parsley -- chopped

  1          tablespoon  Chicken Broth

  1          tablespoon  Cognac

  1          teaspoon  Dijon Mustard

              olive oil

Using a small amount of olive oil, sauté mushrooms and onion in a large skillet until tender.  Remove and set aside.

Sprinkle chicken breast halves, pounded to a 1/4" thickness, with salt and pepper.

In same pan, sauté chicken 4 minutes until lightly browned.  Turn chicken and spoon reserved mushroom mixture over chicken.

Combine remaining ingredients; pour over chicken.  Cover, reduce heat and simmer 3 minutes until chicken is tender.

Transfer to plates or serving platter; spoon mushroom mixture over chicken.

  "Cooking Light 1994"