Skip to Content

Shop by recipe What's Cooking Now
Dietary Concerns
Special Occasions
Advanced Recipe Search

from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

"The chives I use originally came from my parents' garden in Connecticut many years ago. I have the chive plants in a large pot I put outdoors each spring and take into the garage for the winter. The chives love this routine so much they provide ample cuttings for summer through fall." A gentle and slender allium, chive adds a whisper of onion flavor to the chicken and also provides color in the sprightly sauce.

-Doris Zinno (Sandwich, MA)

Serves 4
 Smith & Hawken: The Gardeners' Community Cookbook

4 large boneless chicken breast halves (see Note)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons butter or margarine
2 tablespoons fresh lemon juice
1/4 cup chicken broth
2 tablespoons brandy
2 tablespoons Dijon mustard
1/2 cup finely chopped chives
3 tablespoons chopped fresh parsley leaves

Print Print recipe

1. Place the chicken breasts, one at a time, between 3 sheets of wax paper or plastic wrap and lightly pound with a mallet or hammer until 1/4 inch thick. Sprinkle with the salt and pepper and set aside.
2. Heat the oil and butter together in a large sauté pan until the butter begins to foam. Add the chicken breasts, arranging them in one layer. Cook over medium-high heat, turning once, until the centers are still moist but no longer pink, no more than 8 minutes altogether. Transfer the breasts to a serving platter and set aside in a warm place.
3. Add the remaining ingredients and stir to mix. Cook over medium heat for 1 minute more, until the mixture looks glossy and bubbles are breaking from the bottom of the pan. Pour over the breasts and serve right away.
Note If you prefer, you can remove the skin from the chicken breasts before pounding them.

Buy The Ingredients Use Kosher Chicken
Product nutrition and information
 Quantity Ingredients Est.Price
  Katie's Best Boneless Skinless Chicken Breasts, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $7.49/lb
  Chives - $1.99/ea
 approx. 2oz
  Italian Parsley - $1.29/ea
 approx. 4oz
  Lemons - $0.89/ea Save! 5 for $4
  Imagine Organic Low Sodium Chicken Broth - $3.59/ea
 32fl oz
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
  Gefen Ground Black Pepper - $3.29/ea
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Maille Dijon Mustard - $6.99/ea
  Torres 10 Gran Reserva Imperial Brandy
This product is currently unavailable.
Estimated Total:  
save recipe as list